Sweet Pickled Daikon Radish

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READY IN: 30mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar.
  • Remove from heat and allow it to cool.
  • Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.)
  • Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well.
  • Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices.
  • Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.
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