Recipe BookKitchen FoundationsPickles & Preserves

Pickled Radish

Name: Pickled Radish
Yield: Approximately 700 to 800 g, 1 x 1 L jar
Ingredients: 1 kg Radishes; 500 g 5% white wine vinegar; 250 g Water; 60 g White sugar; 12 g Sea salt; 3 g Coriander seeds; 2 g Black peppercorns; 2 strips Lemon peel

Ravanelli in agrodolce

Crisp radish in white wine vinegar with coriander seed, black pepper and lemon peel.

Thin pink radish slices in a clear rosy pickle with peppercorns and aromatics.

A bright pickle designed to keep the radish crisp and peppery.

Approximately 700 to 800 g, 1 x 1 L jar

Cook this

Ingredients

Radishes1 kg
5% white wine vinegar500 g
Water250 g
White sugar60 g
Sea salt12 g
Coriander seeds3 g
Black peppercorns2 g
Lemon peel2 strips

Method

Wash the radishes.
Slice thinly or cut into small wedges.
Combine the vinegar, water, sugar, salt and aromatics.
Bring to a simmer.
Pour over the radishes.
Cool completely, then refrigerate.

Chef’s notes

The radish should remain crisp and peppery.
For delicate plating, use thin discs, small wedges or ribbons.

Keeping

Keep refrigerated in a clean jar. Record the production date and batch number. The source does not state a fixed refrigerated use-by period.

Last refined · September 2026