Daikon Pickles - #2

These daikon pickles are a recipe from Barbara Tropp. My daughter #2 loves these. Daughter # 3 prefers an alternate recipe I make. Things get confusing around our house when I try to please everyone at once. Any way, this is an easy pickle, flavors improve as it sits, lasts a while under refrigeration. The ginger/lemon flavors really come through here. I use a mandoline to get perfect thin slices. Most days I leave the jalapenos out, and just use the pepper flakes.

• Ready In: 15 mins
• Serves: 10
• Yields: 2 1/2 cups

Ingredients

• 1  lb daikon radish, cut into paper thin slices
• 10  slices  fresh gingerroot (paper thin slices)
• 2  small  green jalapeno peppers, cut into paper thin rings
• 1  pinch red pepper flakes
• 1  cup  unseasoned japanese rice vinegar
• 6  tablespoons cider vinegar
• 2  tablespoons distilled white vinegar
• 1⁄3 cup sugar
• 1⁄2 teaspoon kosher salt
• 1  tablespoon lemon zest

Directions

1. Cover the daikon with boiling water and let sit for 1 1/2 minutes. Drain and immediately cool down with an ice bath. Drain again.
2. Combine the remaining ingredients in a saucepan and bring to a boil. Stir as it's coming up to temperature. When it gets to the boil, add the daikon slices, cover the pot and remove from the heat.
3. Cool to room temperature, transfer from the saucepan into a clean container and then store in the refrigerator, still in the pickling liquid.