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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4.5 4
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I really like this recipe. It's great to keep in the 'fridge as a quick relish-type side. item not reviewed by moderator and published

Not what you're looking for? Try:

Pickled Cucumber and Daikon Salad

Recipe courtesy of Anne Burrell