Best Pickled Daikon And Red Radishes With Ginger Recipes

PICKLED DAIKON

Steps:

• Sterilise the jar or jars you'll be using to store the daikon.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
• Peel the daikon, and thinly slice.
• Combine the water, sugar, vinegar, salt and chilli in a non-reactive saucepan.
• Over a medium heat, stir to dissolve the sugar. Increase the heat, and bring the mixture to a boil. Boil for 3 minutes.
• Turn off the heat, and add the daikon.Let the mixture sit for 5 minutes.
• Using tongs, place the daikon pieces into your prepare jar, and pour over the brine.
• Allow to cool on your kitchen bench for 30 minutes, and then refrigerate.

PICKLED DAIKON AND RED RADISHES WITH GINGER

Steps:

• Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
• Drain in a colander (do not rinse) and return to bowl.
• Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).
• Can be chilled for up to 3 weeks.

PICKLED DAIKON AND RED RADISHES WITH GINGER

Steps:

• Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
• Drain in a colander (do not rinse) and return to bowl.
• Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).