Yellow Pickled Radish

Preparation info

  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

Pickles harmonise and complement almost any Asian dish. Their sourness offsets the salty soy and rich flavours and they are the finishing touch for any soup or fried food or as a side alongside barbecued meat. These crisp radish pickles are a beautiful yellow and have a mild brine of rice vinegar.


  • 250 g 9 oz) mooli (white radish), peeled
  • 1 tbsp salt
  • 100 ml ( fl oz) rice vinegar
  • ½ tsp ground turmeric
  • 50 g 2 oz) caster sugar


Cut the mooli into 5 mm (¼ inch) slices.

In a medium saucepan, bring 100 ml ( fl oz) water, the salt, rice vinegar, turmeric and sugar to a boil. Add the radish and turn off the heat. Let cool to room temperature and then place in a sterilised jar or covered container.