|
| |
|
| What You Need: |
|
|
5-6 medium daikon, peeled, sliced, and placed in clean canning jars
PICKLING BRINE
¾ cup sugar
1 cup water
¼ cup pickling salt (no iodine)
¼ cup distilled white vinegar
¼ teaspoon yellow food coloring
1 dried red chili pepper, chopped (optional)
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Prepare the daikon. Boil all the brine ingredients together to dissolve the sugar.
|
2. Cool the liquid. Pour over the sliced daikon and place the sealed jars in the refrigerator.
|
3. Shake the jars occasionally. The pickle will be ready to eat in 2 days.
|
|
|
To Make: about 3 quarts, depending on the size of the daikon
|
|
| |
|
|
|
|
|
|
