Bread and Butter Daikon

This sweet and savory brine turns crunchy daikon radish into a delicious pickle. Serve on a sandwich or alongside your favorite cheeses for the perfect snack.
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  • Level: Easy
  • Total: 3 hr 15 min (includes cooling time)
  • Active: 10 min
  • Yield: about 4 cups
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1 cup sugar

1 cup distilled white vinegar

1 tablespoon coriander seeds or 1 teaspoon ground coriander

1 tablespoon mustard seeds

1/4 teaspoon celery seeds

1/4 teaspoon ground turmeric

1 daikon (about 1 1/4 pounds), cut into 1/2-inch cubes


  1. In a medium pot over high heat, bring the sugar, vinegar, coriander, mustard seeds, celery seeds and turmeric to a boil. Add the daikon and return to a simmer. Remove the pot from the heat and transfer to a 1-quart Mason jar or large bowl. Let the daikon cool for at least 3 hours before eating or store in the fridge in an airtight container for up to 3 weeks.