Sweet Pickled Daikon Radish

Total Time:
5 hr 35 min
Prep:
25 min
Inactive:
5 hr
Cook:
10 min

Yield:
1 quart
Level:
Intermediate

Ingredients
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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    I really liked this recipe though I changed the turmeric for an Asian spice blend. It had just the right amount of sweetness while keeping the true flavor of the daikon.
    I let mine sit for a week or so before they were the way I like them. Maybe just a tiny bit too sweet. This is my most favorite sushi filling, but I think next time I will use white vinegar to see how it comes out. But I am thrilled to have them!
    This recipe is a good basic sweet version of pickled daikon. But I take issue with the idea that this will last only two weeks. This won't even be at it's best until after a week of pickling in the fridge. Certainly, the point of pickled foods is that they have a much longer shelf life as they are preserved by the vinegar.
    I really like this recipe. It's great to keep in the 'fridge as a quick relish-type side.
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