Recipe adapted from pupswithchopsticks.com
Makes 1 jar
Contents
Ingredients
- 1 small daikon radish
- 1 Tablespoon salt
- 1 clove garlic (optional)
- 1-2 chili pepper (optional)
Vinegar Brine
- 1/2 cup white vinegar (or rice vinegar)
- 1/2 cup + 2 Tablespoons hot water
- 1/2 cup sugar
Directions
Preparing the Daikon Radish
- Wash and peel the daikon radish
- Cut the daikon radish to the shape you prefer – thin match sticks, thick sticks or cubes – and put it in a large bowl.
- Add 1 tablespoon of salt and massage it into the freshly cut radish. Let the radish sit for 15 minutes while it draws out the bitter water.
- Once 15 minutes is up, rinse the daikon well with cold water and set aside
Making the Brine
- In a separate bowl, mix together all the ingredients under the ‘Vinegar Brine’ and set aside. Taste the vinegar solution to see if it is sweet or tart enough for your preference.
- (Optional) Peel and smash 1 clove of garlic to flatten it and release the juices and put it in the brine.
Putting it Together
- Add the daikon radish into glass jars and cover with vinegar brine until the daikon is fully submerged.
- (Optional) If you want it garlicky or spicy, add in the optional smashed garlic and whole chili peppers into the jars as well.
- Seal well and let it sit in the fridge for a minimum of 2 hours but preferably 24 hours.
- Enjoy!
Notes
- Add a slice of beet for pink colored pickles! A little beet goes a long way, a small slice of it will be more than enough.
- You can also add carrots in addition to the daikon radish to this recipe as well.
- If you need more pickle juice, double the pickle juice portion of the recipe
- You can store these for up to 2 months, but they taste best if enjoyed within a month.
