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Pickled Daikon radish

Pickled Daikon White Radish


1 lb daikon (1 very large radish or 2 medium)
¼ - ½ cup sugar
1-2 Tablespoons salt
2 Tablespoons rice vinegar
1 quart jar

Cut the daikon in half lengthwise. Slice very thinly – to about 1/16th of an inch.

Bring the sugar, salt and vinegar to boil, stirring to dissolve sugar. Once it reaches boiling, take the mixture off heat and pour over the sliced daikon.

Let cool and pour in the quart jar. Place closed jar in the refrigerator and let sit for 3-4 days before eating. 

Adapted from World of the East Vegetarian Cooking by Madhur Jaffrey by