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Pickled Daikon
By Rachel McEwan - November 23, 2024 - Recipe
Pickled daikon is my go-to snack when I’m craving salt and vinegar but don’t want chips (bc no thank you fried and fatty foods!) They’re inexpensive and have more crunch than a regular pickle. You can eat them on their own, top salads and sandwiches, or as a side-dish to your BBQ meats.
- 1 Daikon (white radish)
- 2 tsp salt
- 1/4 c white sugar
- 1/2 c boiling water
- 1/4 c white vinegar
- 1/4 c rice vinegar
Peel daikon and cut into rectangles, about 0.25″ to 0.5″ thick and 3″ long. You can also do cubed, about 0.5″ to 1″ or circular slices. Whatever size and shape you like!
Toss daikon in salt. Sit for 15-20 minutes to remove water.
Meanwhile, mix white sugar and boiling water until sugar dissolves. Add white vinegar and rice vinegar.
Drain liquid from daikon and rinse daikon well. Pat excess water from daikon (I place on a tea towel and pat as dry as possible). Add daikon to large glass mason jar. Cover with liquid mixture.
Store in fridge for 24-48 hours to develop pickled flavor. Consume within 1 month.
