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Pickled Daikon
(Takuan)
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
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Vegetables » Radish
    Main Ingredient » Condiments » Vinegar
    Dish » Marinades & Pickles
    		 



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