Domaine de Brocfontaine

Gentle Gourmet
Institut de la cuisine et la pâtisserie végétales, au Domaine de Brocfontaine

Domaine de Brocfontaine

White pickled radish

Here’s a unique white pickled radish recipe for you:


  • 2 large white radishes
  • 1 cup rice vinegar
  • 1 cup water
  • 1/4 cup brown sugar
  • 2 tablespoons sea salt
  • 1 tablespoon whole white peppercorns
  • 1 teaspoon of coriander seeds
  • 2 cloves garlic, minced
  • 1 small piece of ginger, peeled and thinly sliced
  • 1 teaspoon mustard seeds


  1. Peel the radishes and cut them into thin matchstick-sized strips. You can use a mandoline or a sharp knife to achieve thin, uniform strips.
  2. In a saucepan, combine rice vinegar, water, sugar, salt, white peppercorns, coriander seeds, minced garlic, ginger slices, and mustard seeds. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt dissolve completely.
  3. Add the radish strips to the saucepan and let them simmer for about 1 minute, just until slightly softened.
  4. Remove the saucepan from heat and allow the mixture to cool to room temperature.
  5. Once cooled, transfer the pickled radishes and the liquid into a glass jar or airtight container. Make sure the radishes are fully submerged in the liquid.
  6. Seal the jar and refrigerate for at least 24 hours to allow the flavors to develop. For best results, let them pickle for 2 to 3 days before consuming.
  7. The pickled radishes can be stored in the refrigerator for up to 2 weeks.

These white pickled radishes make a delicious and tangy addition to salads, sandwiches, tacos, or as a side dish to complement various Asian dishes. Enjoy!

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