Ingredients
Preparation
- 4 cups daikon, peeled and sliced.
- 1 Tbsp table salt
Vinegar
- 1/3 cup white vinegar
- 2/3 cup caster sugar
- 1 cup water
Additives
- 5 drops yellow food colouring
Instructions
Preparation
- Peel and clean daikon. Then slice lengthwise then slice again into 3 - 5 mm thick pieces.
- Place sliced daikon into bowl and add salt, toss to coat. Let soak for 2½ hours at room temperature.
- Drain the daikon and place the pieces into prepared jars. (2 jam jars for this much daikon)
Vinegar Mixture
- Combine vinegar, sugar and water in a medium saucepan, bring to a boil.
- Remove from heat and add food coloring.
- Using a funnel or small ladle, pour the hot vinegar mixture over daikon pieces, try ensure there are no bubbles so less vinegar goes to waste, attach lids, agitate and depress daikon to remove all trapped air. Fill jars, cap while hot so they pressurize and store in the refrigerator.
- You can eat it immediately, but if you wait a few days it will taste better.
Notes
- These pickles are mild and a little sweeter than you might expect, they are a frequent side dish and palate cleanser in Japan much like pickled ginger but very mild.
- Daikon pickles are a little crunchy in texture but work well as a small snack with drinks or onigiri.
- Colouring is not essential but it is traditional, if you would rather not use a processed food colouring, try 1/8 tsp turmeric powder instead.