Pickled Daikon And Red Radishes With Ginger Recipes

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SWEET PICKLED DAIKON RADISH



Sweet Pickled Daikon Radish image

Provided by Tyler Florence

Categories     condiment

Time 5h35m

Yield 1 quart

Number Of Ingredients 6

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

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.

PICKLED DAIKON AND RED RADISHES WITH GINGER



Pickled Daikon and Red Radishes With Ginger image

Make and share this Pickled Daikon and Red Radishes With Ginger recipe from Food.com.

Provided by dicentra

Categories     < 15 Mins

Time 15m

Yield 3 cups

Number Of Ingredients 6

1 1/2 lbs daikon radishes, peeled
1 bunch red radish, trimmed and each cut lengthwise into 6 wedges (about 10)
1 tablespoon kosher salt
1/4 cup rice vinegar (not seasoned)
3 tablespoons sugar
1 tablespoon very thin matchsticks of peeled 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



Pickled Daikon and Red Radishes with Ginger image

Provided by Lillian Chou

Categories     Ginger     Appetizer     Side     Vegetarian     Radish     Fall     Winter     Chill     Healthy     Gourmet     Fat Free     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 6

1 1/2 pounds daikon radish, peeled
1 bunch red radishes (about 10), trimmed and each cut lengthwise into 6 wedges
1 tablespoon kosher salt
1/4 cup rice vinegar (not seasoned)
3 tablespoons sugar
1 tablespoon very thin matchsticks of peeled 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).

VIETNAMESE PICKLED DAIKON RADISH AND CARROTS



Vietnamese Pickled Daikon Radish and Carrots image

This crispy Asian-style refrigerated pickle combination (do chua) is best known as an addition to banh mi sandwiches. You can also add cucumber and onions, if you like. This also works well with BBQ pork or as a rice side. They will keep for 4 weeks in the refrigerator.

Provided by bd.weld

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

Time P1DT15m

Yield 10

Number Of Ingredients 6

4 cups warm water
¾ cup rice vinegar
3 tablespoons sugar
2 tablespoons salt
½ pound carrots, julienned
½ pound daikon radish, julienned

Steps:

  • Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
  • Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.

Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.9 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 1415.7 mg, Sugar 5.4 g

PICKLED DAIKON RADISH AND CARROT



Pickled Daikon Radish and Carrot image

I love the pickled daikon radish and carrot that come alongside Vietnamese rice noodle salads, and realized that it's so easy to make at home! These are not only great in rice noodle salads but also in rice paper rolls.

Provided by moosie

Categories     Side Dish     Vegetables     Carrots

Time 5h20m

Yield 4

Number Of Ingredients 6

½ cup distilled white vinegar
¼ cup white sugar
1 small carrot, peeled and cut into matchsticks
1 daikon radish, peeled and cut into matchsticks
2 tablespoons chopped fresh cilantro
1 Thai chile pepper, seeded and chopped

Steps:

  • Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

Nutrition Facts : Calories 69.6 calories, Carbohydrate 17.2 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.7 g, Sodium 27 mg, Sugar 15.2 g

OVERNIGHT CHINESE DAIKON RADISH PICKLES



Overnight Chinese Daikon Radish Pickles image

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

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

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

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