Honey Pickled Radishes with Black Pepper

Thinly sliced radishes pickled in a rice wine and honey brine with cracked black pepper. They turn a stunning magenta-pink within minutes and add a bright, peppery crunch to tacos, banh mi, rice bowls, and salads. One of the prettiest and fastest pickles you can make.

Method

1. 1

   Slice the radishes

   Trim the tops and tails from radishes and slice as thinly as possible — ideally 1/8". A mandoline makes this effortless and ensures even pickling.

2. 2

   Make the brine

   Whisk together rice wine vinegar, water, honey, and salt until honey dissolves. No heat required — rice wine vinegar is mild enough to work cold.

   💡 Using cold brine keeps these radishes extra crisp and brilliant pink.
3. 3

   Pack and pour

   Place radishes, cracked peppercorns, and ginger slices (if using) in a clean jar. Pour cold brine over the top. Press radishes to submerge.

4. 4

   Refrigerate

   Seal and refrigerate for at least 30 minutes. The brine will turn a luminous pink almost immediately. Best after 2 hours, keeps up to 2 weeks.

   💡 These lose their vibrant color after about a week but taste just as good. Use them fast — they're too pretty to wait on.

   ⏱ 30 min