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Cucumber and Radish Pickles

These sweet and spicy pickles are ready to eat in just 24 hours. The recipe comes from chef Joey Campanaro of Kenmare.Also try: "The Chicken" from Kenmare, Artichoke and Hearts of Palm Salad

  • Yield: Makes 1 quart
Cucumber and Radish Pickles

Source: The Martha Stewart Show, April 2010


  • 2 cups seasoned rice-wine vinegar
  • 1/4 cup sugar
  • 2 tablespoons coarse salt
  • 2 tablespoons sambal chili paste
  • 1 tablespoon coriander seeds
  • 3 kirby cucumbers, sliced and/or quartered
  • 3 breakfast radishes, trimmed and halved lengthwise
  • 1/4 cup cilantro leaves
  • Extra-virgin olive oil


  1. In a large saucepan bring 2 cups water, vinegar, sugar, salt, chili paste, and coriander seeds to a boil over medium-high heat.

  2. Place cucumbers and radishes in a medium heatproof container; pour hot liquid over cucumbers and radishes; weigh down with a plate to submerge. Cover and transfer to refrigerator until chilled, at least 24 hours and up to 3 days.

  3. Drain and toss with cilantro leaves. Drizzle with olive oil before serving.

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