Pickled Daikon Radish
Ingredients:
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1 pound fresh daikon
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1 cup rice vinegar
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1 cup spring water
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1 cup white sugar
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1 teaspoon Hawaiian salt
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1 tablespoon Hawaiian Chili Pepper
Directions:
- 32 oz Balls Jar
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Peel the daikon radish and slice it thin, about ⅛ inch thick.
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In a small saucepan over medium heat combine together water, sugar, and salt. Stir until sugar and salt dissolve. Bring this to a gentle boil and pour in the vinegar. Bring to a boil, again and set aside. The saucepan should be nonreactive. The most common nonreactive cookware is made with a stainless-steel finish and will not discolor or pit when used with acidic ingredients.
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Place daikon and chilies in the jar.
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Pour in the hot pickling solution mixture until the daikon is fully submerged in the pickling liquid.
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Secure the lid and let the mixture cool at room temperature for 1 hour.
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Refrigerate for 12 hours and enjoy.
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For the daikon to ‘’fully pickle’’ wait for 1-2 days but you can already enjoy them once they are cold.
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Store in the refrigerator for up to 2 weeks. After 2 weeks it is still edible, but the daikon will loose it’s crisp texture, fresh flavor and become softened.