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
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.
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