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Daikon Radish Pickled Japanese Style
1 daikon radish about 1 pound, peeled and cut into thin rounds or half-rounds
1 tablespoon kosher salt
½ cup granulated sugar
½ cup rice vinegar
¼ cup water
1 teaspoon ground turmeric
1. Place the sliced daikon in a colander and add the salt. Toss to mix and then let stand in the sink or over a large bowl for about 1 hour. Transfer the daikon to a glass jar.
2. In a small saucepan, combine the sugar, vinegar, and water; heat over medium heat, stirring frequently, until the sugar dissolves. Remove the pan from the heat and stir in the turmeric.
3. Pour the vinegar mixture over the daikon slices in the jar. Cap the jar, shake to make sure all of the daikon is in the brine. Refrigerate for 24 to 48 hours before serving. Refrigerated, these pickles will keep for .p to a week.