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