How To Make Pickled Daikon Recipe
Add brightness to your meals with this pickled daikon recipe. Tangy radishes pickled in a sweet and sour brine. The perfect match for your grilled or fried food.
Ingredients
- 500 g daikon
- 1 cup rice wine vinegar
- 1 cup water
- 1 cup sugar
- 1 tbsp coarse sea salt
- 1 long red chilli, optional
Instructions
To Sterilise the Jars:
- Ensure that glass jars have airtight metal lids. They should have been washed and rinsed thoroughly.
- Check that the metal lids do not have rubber inserts.
- Preheat the oven to 270 Degrees F and place the jars in the oven for 15 to 20 minutes.
To Prepare The Daikon:
- Peel the daikon, and slice thinly.
- Combine the water, sugar, vinegar, salt and chilli in a non-reactive saucepan.
- Over a medium heat, stir to dissolve the sugar. Increase the heat, and bring the mixture to a boil. Boil for 3 minutes.
- Turn off the heat, and add the daikon. Let the mixture sit for 5 minutes.
- Using tongs, place the daikon pieces into your prepare jar, and pour over the brine.
- Allow to cool on your kitchen bench for 30 minutes, and then refrigerate.
Recipe Notes
Daikon can be found in Asian grocery stores and through some fruit and vegetable specialists/markets.
I have used rice wine vinegar in this recipe, however, you can also use apple cider vinegar or white vinegar.
It is essential to use filtered/un-chlorinated water when pickling or preserving.
Ensure you use cooking salt or sea salt, as regular table salt may contain caking agents and is much stronger.
Please note, the nutritional information is based on the entire jar, and you will not be consuming the brine.
Nutrition
- Sugar: 215g
- :
- Calcium: 170mg
- Calories: 924kcal
- Carbohydrates: 224g
- Fat: 1g
- Fiber: 9g
- Iron: 3mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 1290mg
- Protein: 4g
- Saturated Fat: 1g
- Sodium: 7104mg
- Vitamin A: 428IU
- Vitamin C: 175mg
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