Halwai December 5, 2018


• 1 kg – tender fresh radish
• Salt – as needed
• Water – as needed
• Vinegar – as needed


  1. Wash, wipe, and slice radish into desired pieces.
  2. Do not make the pieces too small or they will get mushy on pickling.
  3. Mix salt and water and soak pieces in the brine for 10-12 hours or overnight.
  4. Drain and wash thoroughly in cold running water.
  5. Drain completely, dab with kitchen cloth if necessary.
  6. Pack tight layers of it into a sterile jar, without leaving spaces.
  7. Pour vinegar over the slices to cover them.
  8. Mature for 48 hours at least before using.

Recipe courtesy of Saroj Kering