Radish pickle


Preparation info

  • Difficulty


  • Makes

    1 x 500 ml


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Radishes originated in China, but the ancient Egyptians and Romans also loved them. This is a pickle that I use as a condiment. Everything stays crisp, and the flavours marry beautifully.

Preparation 20 minutes + 30 minutes pickling
Cooking 10 minutes


  • 1 Lebanese (short) cucumber, thinly shaved lengthways
  • 6 baby radishes, thinly sliced
  • 10 coriander (cilantro) sprigs, leaves picked
  • 10 dill sprigs, leaves picked
  • zest of 1 lime

Pickling Brine

  • 100 ml ( fl oz) Chinese black vinegar
  • 100 g ( oz/¾ cup) finely grated palm sugar (jaggery)
  • 4 dill sprigs
  • 1 tablespoon freshly cracked black pepper
  • 1 garlic clove, crushed
  • juice of 1 lemon


Place all the pickling brine ingredients in a small non-metallic saucepan. Add 100 ml ( fl oz) water and bring to the boil. Remove from the heat and set aside to cool.

Put the remaining ingredients in a bowl, pour the cooled pickling brine over and gently toss to coat well.

Cover with plastic wrap and stand in the fridge for 30 minutes, or until lightly pickled.

Enjoy straight away, or pour into a sterilised jar, seal and refrigerate. This pickle will keep in the fridge for up to 2 weeks.