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This pickled daikon recipe is very similar to my Japanese takuan. In comparison to pickled or pickled mooli, takuan is a yellow pickled Japanese white radish. White radish and daikon are practically the same thing. As you may have noticed, this pickled daikon recipe calls for two main ingredients. Firstly, the daikon or Japanese white radish. Secondly, the red chilli peppers, which is where the spiciness comes from.
When you pickle chillies or add then into a pickle recipe, the chilli will infuse its flavours into the pickling solution. Therefore, if you suffer from an intolerance to spicy food, just omit the chillies or add a milder type. If you didn’t know already, daikon is a long white Japanese radish and has a crunchy texture. In terms of taste, if has a light peppery flavour and a sweet aftertaste.
If you store it correctly, any pickle will last for ages. If you don’t open it straight away and it is properly sealed, sometimes it can last from months up to a year. In this case, store it in a cool place in your kitchen. Next, if you open it and have some leftover, it can last you up to a week in the fridge, depending on your fridge settings. What is your favourite pickle recipe? Have you ever had pickled daikon before? Don’t forget to leave a comment below!
You’ll need Japanese white daikon radish as well as fresh chillies. 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.
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.
I never knew that the stuff what was served with sushi was daikon! I love pickling so much I will need to give this a try! Welcome to my eclectic collection of recipes from all four corners of the world. I hope to inspire you to get into the kitchen and never eat a boring meal ever again. As an Amazon Associate and affiliate marketer I earn from qualifying purchases. 400 bad request Sorry, something went wrong.
These easy pickled radishes are quick to make and will enhance any food you serve it with. Easy pickled radishes in jar with pickling spices. You simply slice up the raw, washed radishes, place them in a jar and fill them with the hot pickling liquid. It takes a few minutes to prepare but then the hard part comes. But it is SO worth it because these easy pickled radishes are absolute perfection. They are sharp, bright and zingy and add such beautiful color and flavor to anything you serve them with. It’s also a great home-made gift.
Can you even imagine a more perfect hostess gift? Slice the radishes thinly and place in a sterilized jar. Make the pickling liquid: Heat vinegar, spices, sugar and salt in a saucepan until boiling then pour over the radishes. Seal and store: Seal the jar and allow to cool.