Quick Pickled Daikon Radish
Quick Pickled Daikon Radish
Ingredients
For the Pickles
- 1 pound daikon radish, peeled and thinly sliced into rounds or matchsticks
For the Brine
- 1 cup rice vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 2 garlic, cloves, thinly sliced (optional)
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare the daikon radish: Wash and peel the daikon. Using a sharp knife or mandoline, thinly slice the daikon into 1/8-inch thick rounds or cut into matchsticks. Place the prepared daikon into a clean, heat-proof jar or container.
⏱️ 7 min
- 2
Prepare the brine: In a medium saucepan, combine the rice vinegar, water, granulated sugar, and kosher salt. If using, add the sliced garlic and red pepper flakes. Heat over medium heat, stirring constantly, until the sugar and salt are completely dissolved. Do not bring to a boil.
⏱️ 5 min
- 3
Combine and chill: Carefully pour the hot brine over the daikon radish in the jar, ensuring the daikon is fully submerged. Tap the jar gently to release any air bubbles. Let the jar cool to room temperature on the counter.
⏱️ 3 min
- 4
Refrigerate: Once cooled, secure the lid tightly on the jar and transfer it to the refrigerator. Allow the daikon to pickle for at least 2 hours before serving. For best flavor, let it pickle for at least 24 hours. The pickles will keep in the refrigerator for up to 2 weeks.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Pickled Daikon Radish
Ingredients
For the Pickles
- 1 pound daikon radish, peeled and thinly sliced into rounds or matchsticks
For the Brine
- 1 cup rice vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 2 garlic, cloves, thinly sliced (optional)
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare the daikon radish: Wash and peel the daikon. Using a sharp knife or mandoline, thinly slice the daikon into 1/8-inch thick rounds or cut into matchsticks. Place the prepared daikon into a clean, heat-proof jar or container.
⏱️ 7 min - 2
Prepare the brine: In a medium saucepan, combine the rice vinegar, water, granulated sugar, and kosher salt. If using, add the sliced garlic and red pepper flakes. Heat over medium heat, stirring constantly, until the sugar and salt are completely dissolved. Do not bring to a boil.
⏱️ 5 min - 3
Combine and chill: Carefully pour the hot brine over the daikon radish in the jar, ensuring the daikon is fully submerged. Tap the jar gently to release any air bubbles. Let the jar cool to room temperature on the counter.
⏱️ 3 min - 4
Refrigerate: Once cooled, secure the lid tightly on the jar and transfer it to the refrigerator. Allow the daikon to pickle for at least 2 hours before serving. For best flavor, let it pickle for at least 24 hours. The pickles will keep in the refrigerator for up to 2 weeks.
⏱️ 120 min