Pickled Daikon

Name: Pickled Daikon
Prep time: 35 min
Total time: 48 h 35 min
Ingredients: 1/4 cup sugar; 1/2 cup boiling water; 1/4 cup white vinegar; 1/4 cup rice vinegar; 1 pound daikon radish ((peeled and cut into 1/4-inch thick, 3-inch long sticks)); 1 medium carrot ((peeled and cut into 1/4-inch thick, 3-inch long sticks)); 2 teaspoons salt

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Prep Time: 35 minutes

Total: 2915 minutes

Servings: 6

pickled daikon

Ingredients

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1/4 cup sugar1/2 cup boiling water1/4 cup white vinegar1/4 cup rice vinegar1 pound daikon radish ((peeled and cut into 1/4-inch thick, 3-inch long sticks))1 medium carrot ((peeled and cut into 1/4-inch thick, 3-inch long sticks))2 teaspoons salt

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Instructions

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Step 1

First, make the pickling liquid. Add the sugar to a large measuring cup or heatproof bowl, and then pour in the hot boiling water. Stir to dissolve the sugar. Stir in the white vinegar and rice vinegar, and allow to cool to room temperature.

Step 2

Meanwhile, in a large bowl, add the daikon and carrot sticks, and add the salt. Toss well, and let the vegetables sit in the salt for 15-20 minutes. This draws the water out of them, making them crunchier after pickling.

Step 3

Toss the vegetables again, and then rinse under running water. Drain and gently shake off the excess liquid, then transfer the vegetables to the bowl of pickling liquid. Press the vegetables down into the liquid, cover the bowl, and refrigerate. Let sit for 24 hours for a fresher taste, 48 hours for a more pickled taste (we prefer a 48 hour pickle), or up to 10 days.