Sweet, tangy with a nice crunch, these pickled daikon radishes are quick to make and require no heat, just a refrigerator! You can also add carrots in addition to the daikon radish to this recipe as well.
Total Time
2hr 15min
4.3
7 Ratings
Author: Pups with Chopsticks
Servings:
6
Ingredients
•
1
Small
Daikon Radish
•
1
Tbsp
Salt
•
1
clove
Garlic
(optional)
•
1
Red Bird's Eye Chili Pepper
(optional)
Vinegar Brine
•
1/2
cup
Rice Vinegar
•
1/2
cup
Hot
Water
•
1/2
cup
Granulated Sugar
Cooking Instructions
1.
Wash and peel the Daikon Radish (1).
2.
Cut the daikon radish to the shape you prefer. Thin match sticks, thick sticks or cubes.
3.
Massage the Salt (1 Tbsp) into the freshly cut radish. Let it sit for 15 minutes while it draws out the bitter water. When the 15 minutes are up, rinse the daikon and set aside.
4.
In a separate bowl, combine the hot Water (1/2 cup) (plus 2 Tbsp), Rice Vinegar (1/2 cup), and Granulated Sugar (1/2 cup). Taste the vinegar solution to see if it is sweet or tart enough for your preference.
5.
Peel and smash Garlic (1 clove) to flatten it and release the juices.
6.
Add the daikon radish, the optional garlic, and Red Bird's Eye Chili Pepper (1) the container and cover with the warm brine. Seal the container well and keep it in the fridge for a minimum of 2 hours, preferably 24.
7.
Take out and use as needed. They're great on sandwiches, in salads, as a side dish or alone as a snack!
Author's Notes
Add a slice of beet for pink pickles! A little beet goes a long way, a small slice of it will be more than enough.
Nutrition Per Serving
CALORIES
78
FAT
0.1 g
PROTEIN
0.6 g
CARBS
19.6 g
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