Pink Peppercorn Pickled Radishes

Naturally spicy radishes get a kick of added flavor with this simple pink peppercorn brine. Serve this simple dish as a tasty snack or slice and serve as a side for your favorite Korean meals, grilled meats, or homemade ramen dishes.

Serves: 4Hands-on: 15 minutesTotal: 8 hours 15 minutesDifficulty: Easy

Serves: 4


  • ½ cup white vinegar
  • ½ cup water
  • 1 tsp. sugar
  • 1½ tsp. sea salt
  • 2 cloves garlic, peeled and chopped
  • 2 Tbsp. peppercorn trio
  • ½ lb. radishes, washed and trimmed


  • In a small saucepan over medium-high heat, cook vinegar, water, sugar, salt, garlic, and peppercorns together until mixture begins to simmer and salt dissolves.
  • Place radishes in a 1-pint mason jar. Cover with brine. Twist lid on tightly.
  • Refrigerate overnight. Store in refrigerator and enjoy within 5 weeks.