Daikon Radish Pickle

Now here’s one big radish you really get your money’s worth when you buy. Available at Farmer’s Markets and Asian grocery stores. And the great tasting pickle takes about 10 minutes to make—it’s tangy/sweet/crunchy flavor goes with almost everything. The only trick is to very thinly slice the radish, and carrots too, or cut them into matchsticks. The pickle keeps in fridge for weeks.

• Peel and thinly slice radish and carrots, and put in clean glass jar
• Mix enough brine to cover vegetables in following ratio:
• 2 tblsp rice vinegar
• 1 tsp sherry or mirin
• 1 tblsp sea salt
• 1/3 cup sugar
• Crushed red pepper to taste

Cover vegetables with brine–use crumpled wax paper to fill top of jar, and refrigerate for a couple of days before eating.

The Kitchen Hive