Sweet Pickled Daikon Radish

TOTAL TIME: 5 hr 35 min
Prep: 25 min
Inactive Prep: 5 hr
Cook: 10 min
YIELD: 1 quart
LEVEL: Intermediate

ingredients

  • 1/4 teaspoon turmeric
  • 1 pound daikon radish
  • 1/4 cup kosher salt
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Directions

In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.

Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.

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