Pickled Daikon Radish
Great as a snack, served on a charcuterie board, tossed in a salad, or simply enjoyed as a cooling crunch after eating hot and spicy food. Pickled Diakon Radish takes about ten minutes to prepare and will keep safely in your refrigerator for up to four weeks!
Ingredients
- 1 pound daikon radish, (washed well, peeled, and cut into 1/2 inch cubes)
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon pickling salt
Instructions
- 1
Pile the cubed diakon radish into a very clean jar. Really stuff them in tightly and you can pack them right up to the rim. Set aside.
- 2
Next, measure the vinegar, water, salt, and sugar into a saucepan. Over medium heat, bring the mixture to a boil. Stir until the salt has fully dissolved.
- 3
Ladle the brine into the jars. Remove any air bubbles. Top up the brine, making sure that there is enough brine in the jars to cover the radish.
- 4
Allow the jar of radishes to rest at room temperature for one hour.
- 5
Next, place a lid on the jar and refrigerate. The radishes need to sit undisturbed for at least 24 hours before they are ready to eat. If you can, hold off for 72 hours. The longer you allow the radishes to sit in the brine, the better they will taste!
Cook it from the original
This recipe comes from lordbyronskitchen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on lordbyronskitchen.com