PURPOSE: To produce the subject pickles rich in flavor and free from bitter taste by immersing vegetative pieces and rootstock pieces of Japanese horseradish in a vinegar solution contained in a tightly sealed container.

CONSTITUTION: Objective pickles produced by immersing vegetative pieces 3 and rootstock pieces 4 of Japanese horseradish as materials for pickles in a vinegar solution 5 contained in a tightly sealed container 1. In addition, the above-mentioned materials for pickles are preferably immersed in an aqueous salt solution to remove lye and bitter taste.