Pickled Daikon Radish
32 oz Balls Jar
Peel the daikon radish and slice it thin, about ⅛ inch thick.
In a small saucepan over medium heat combine together water, sugar, and salt. Stir until sugar and salt dissolve. Bring this to a gentle boil and pour in the vinegar. Bring to a boil, again and set aside. The saucepan should be nonreactive. The most common nonreactive cookware is made with a stainless-steel finish and will not discolor or pit when used with acidic ingredients.
Place daikon and chilies in the jar.
Pour in the hot pickling solution mixture until the daikon is fully submerged in the pickling liquid.
Secure the lid and let the mixture cool at room temperature for 1 hour.
Refrigerate for 12 hours and enjoy.
For the daikon to ‘’fully pickle’’ wait for 1-2 days but you can already enjoy them once they are cold.
Store in the refrigerator for up to 2 weeks. After 2 weeks it is stil edible, but the daikon will loose it’s crisp texture, fresh flavor and become softened.
1 pound fresh daikon
1 cup rice vinegar
1 cup spring water
1 cup white sugar
1 teaspoon Hawaiian salt
1 tablespoon Hawaiiabn Chili Pepper