Pickled Daikon

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 40 portions 1x


This pickled daikon recipe is sweet & spicy at the same time. You’ll need Japanese white daikon radish as well as fresh chillies. Serve as a side dish.



  • 450g (1lb) daikon radish
  • 15ml (1 tbsp) table salt
  • 125ml (1/2 cup) sugar
  • 125ml (1/2 cup) apple cider vinegar
  • 125ml (1/2 cup) water
  • 30ml (2 tbsp) sea salt
  • 2 red chillies, washed and finely sliced
  • 60ml (4 tbsp) dill, washed and chopped


  1. Peel the radish and then slice it thinly as desired.
  2. Sprinkle with salt and leave for 2 hours in order to draw out moisture.
  3. Place the salt, sugar, vinegar, water and chillies in a saucepan and bring to a boil.
  4. Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.
  5. Squeeze the excess moisture out of the radish.
  6. Layer the vegetable along with sprinklings of dill in a sterilised, airtight storage container.
  7. Pour in the pickling liquid, ensuring all surfaces of the radish are covered.
  8. Wait for at least 2 days, but preferably 1 month, for the flavours to develop.
  9. Serve with a bowl of rice or miso soup.

  • Category: Side Dish
  • Method: Boil
  • Cuisine: Japanese

Keywords: pickled daikon radish, japanese daikon recipe, pickled radish recipe