Learn how to make your own pickled daikon radish at home with this easy recipe. The crunchy Japanese pickles are great with all sorts of Asian dishes!
Course Condiment
Cuisine Asian, Japanese, Korean
Diet Gluten Free, Low Calorie, Vegan
Keyword Korean pickled radish
Prep Time 20 minutesminutes
Resting Time 1 dayday
Total Time 1 dayday20 minutesminutes
Servings 12
Calories 24kcal
Author Robin Gagnon
Ingredients
1 ⅓poundsdaikon radish
1cupvinegarunseasoned rice wine vinegar, apple cider or distilled white vinegar are all fine
1cupwater
⅓cupgranulated white sugar
2teaspooncoarse saltKosher salt or sea salt
½ouncefresh gingerpeeled and sliced
2clovesgarlic
1large bird’s eye chilior other long spicy chili pepper*
1teaspoonwhole mustard seed
Instructions
Set aside two clean pint jars and lids.
Peel and slice the daikon into ¼ inch thick by 3 inch long sticks.
Peel the ginger and slice thinly into 6 or so even slices.
Chop the stem off the pepper and slice in half.
Layer the daikon tightly in the jars.
In each jar, place ½ a pepper and 3 slices of ginger and a sprinkle of mustard seeds.
In a medium sauce pan, combine the vinegar, water, sugar, and salt.
Heat over medium, stirring occasionally until just simmering and the sugar is dissolved.
Pour the hot pickling liquid over the daikon.
Tap the jars gently to release any bubbles. Pour in more liquid until the daikon is covered by ¼”/6mm of liquid.
Put the lids on tightly and put in the fridge to marinate for at least 1 day.
Notes
*For a spicy pickle, this can be upped to two chilis (1 per jar). You can also cut the daikon shorter and use smaller jars, just increase the number of peppers and redistribute the ginger slices.Nutrition Note: calculation based on about ⅓ of the sugar and salt remaining on daikon pickles. This is just a rough estimate.