Thai pickled radishes


These Thai pickled radishes are delicious in a salad or with noodles. A lovely and different way to preserve your radishes, with garlic and more.

25 minutes 10 people Side dishes
Thai pickled radishes


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  • 3 bunches of radishes (you can use all kinds of radishes of your choice)
  • 2 garlic cloves
  • 400 ml water
  • 50 ml soy sauce
  • 100 ml rice wine vinegar (mirin)
  • 100 gram sugar

Kitchen equipment

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  • cutting board & chef's knife
  • mandoline slicer or use a knife
  • 2 medium-sized sterile jars
  • sauce pan


25 minutes 10 people Side dishes

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Preparation -- 15 minutes

Peel and finely chop the garlic cloves. Rinse the radishes and remove the leaves. Divide the radishes into thin slices, the most easy way is using a mandoline slicer but a knife also works fine. 

Make sure the jars are sterile, you can do this by boiling them in boiling water for a few minutes. Divide the slices of radish into the jars. 

Thai pickled radishes
Thai pickled radishes

Finishing the Thai pickled radishes -- 10 minutes

Add water, sugar and finely chopped garlic to a sauce pan and heat until the sugar has dissolved. Add mirin and soy sauce and heat it shortly.

Pour the mixture, as hot as possible, over the radish slices just under the edge of the jars and immediately put the lid on. Let it cool off completely.

You can store these pickled radishes for a very long time now, if you store them in a dark place with as few temperature fluctuations as possible.

These radish slices are great in a salad or a noodle salad. Extra delicious with extra sesame seeds, enjoy!

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