Daikon Pickles 2 Recipes

SWEET PICKLED DAIKON RADISH

Provided by Tyler Florence

Categories condiment

Time 5h35m

Yield 1 quart

Number Of Ingredients 6

Sweet Pickled Daikon Radish image

Steps:

In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.

Ingredients

1 cup rice vinegar
1 cup water
1 cup sugar
1/4 teaspoon turmeric
1 pound daikon radish
1/4 cup kosher salt

OVERNIGHT CHINESE DAIKON RADISH PICKLES

You can make this dish and 24 hours later eat the pickles.

Provided by MARBALET

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 8h50m

Yield 2

Number Of Ingredients 5

Overnight Chinese Daikon Radish Pickles image

Steps:

In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

Nutrition Facts : Calories 21.6 calories, Carbohydrate 3.7 g, Fat 0.7 g, Fiber 1.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 890.4 mg, Sugar 2.2 g

Ingredients

1 ½ cups chopped daikon
¾ teaspoon salt
1 tablespoon rice vinegar
¼ teaspoon ground black pepper
¼ teaspoon sesame oil

DAIKON PICKLES - #2

These daikon pickles are a recipe from Barbara Tropp. My daughter #2 loves these. Daughter # 3 prefers an alternate recipe I make. Things get confusing around our house when I try to please everyone at once. Any way, this is an easy pickle, flavors improve as it sits, lasts a while under refrigeration. The ginger/lemon flavors really come through here. I use a mandoline to get perfect thin slices. Most days I leave the jalapenos out, and just use the pepper flakes.

Provided by Chef Edlear

Categories Vegetable

Time 15m

Yield 2 1/2 cups, 10 serving(s)

Number Of Ingredients 10

Daikon Pickles - #2 image

Steps:

Cover the daikon with boiling water and let sit for 1 1/2 minutes. Drain and immediately cool down with an ice bath. Drain again.
Combine the remaining ingredients in a saucepan and bring to a boil. Stir as it's coming up to temperature. When it gets to the boil, add the daikon slices, cover the pot and remove from the heat.
Cool to room temperature, transfer from the saucepan into a clean container and then store in the refrigerator, still in the pickling liquid.

Ingredients

1 lb daikon radish, cut into paper thin slices
10 slices fresh gingerroot (paper thin slices)
2 small green jalapeno peppers, cut into paper thin rings
1 pinch red pepper flakes
1 cup unseasoned japanese rice vinegar
6 tablespoons cider vinegar
2 tablespoons distilled white vinegar
1/3 cup sugar
1/2 teaspoon kosher salt
1 tablespoon lemon zest

FLASH KOREAN JAPANESE STYLE CUCUMBER AND DAIKON PICKLES

This is so simple. You use the equal amount of mirin, soy sauce, and rice vinegar as base for the pickle. My SIL's friend, Michelle brought this out for a dinner one night and I loved it because it was so simple to make. You can use any combination of cut up vegetable slices or chunks such as cucumbers, carrots, daikon, turnips, green beans, okra, etc. These pickles last in the refrigerator a long time - at least 6 months or so. As they age, the pickles will get stronger tasting - but I just love them that way! In addition to the main 3 pickle ingredients, you can add garlic, Korean chili peppers, Japanese chili peppers, sesame oil, kochujan, etc. I like to keep mine simple with garlic and Korean/Japanese red chili peppers only. As you eat the pickles, you can continue to add more fresh veggies to the jar. As time goes, the pickling brine will weaken from the liquids released by various vegetables and at some point in time needs to be redone. Serving is a total guess. Note: If you are using thick skinned American style cucumber, peel, seed and cut in half lengthwise first. If you are using Japanese, hothouse, or long thin cucumbers, no need to peel, seed, or cut in lengthwise first.

Provided by Rinshinomori

Categories Vegetable

Time 15m

Yield 3 3/4 cups, 30 serving(s)

Number Of Ingredients 8

Flash Korean Japanese Style Cucumber and Daikon Pickles image

Steps:

Combine all ingredients in a glass jar with a screw on top or close fitting top.
The vegetables will release liquids as they pickle. Shake them every now and then for the first 3-4 days.
Keep in refrigerator and enjoy with Korean or Japanese themed meals. Great on barbecues.

Nutrition Facts : Calories 8.6, Sodium 294.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 0.7

Ingredients

1/2 cup mirin
1/2 cup soy sauce
1/2 cup rice vinegar
4 garlic cloves, minced
3 -4 korean red chili peppers (can use red chili flakes in a pinch) or 3 -4 japanese chili peppers (can use red chili flakes in a pinch)
1 1/4 cups cucumbers, sliced 1/2 inch (optional 3/4 inch chunks, see note above in description)
1 1/4 cups daikon radishes, peeled and sliced 1/2 inch (optional 3/4 inch chunks)
1/2-3/4 cup carrot, peeled and sliced 1/2 inch (optional 1/2 inch chunks)

OVERNIGHT CHINESE DAIKON RADISH PICKLES

I had a bunch of daikon radishes from my organic coop that I had no idea what to do with and so many of the recipes that I found were sophisticated Japanese dishes that I just haven't felt like making. I found this recipe for pickled daikon on allrrecipes.com. It was super easy, quick and DELICIOUS. I couldn't believe how yummy it was. I guess it is not for everyone, though. My husband wasn't as taken as I was, but my 1 1/2 yr old loved them! Salty, crunchy and a little bit of kick! Yum!

Provided by sarahec74

Categories Vegetable

Time 8h10m

Yield 2-3 serving(s)

Number Of Ingredients 5

Overnight Chinese Daikon Radish Pickles image

Steps:

In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

Ingredients

1 1/2 cups chopped daikon radishes
3/4 teaspoon salt
1 tablespoon rice vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil (optional)

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