Pickled Daikon Radish Recipes

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PICKLED DAIKON



Pickled Daikon image

This pickled daikon recipe is sweet & spicy at the same time. You'll need Japanese white daikon radish as well as fresh chillies. Serve as a side dish.

Provided by Michelle Minnaar

Categories     Side Dish

Time 40m

Number Of Ingredients 8

450g (1lb) daikon radish
15ml (1 tbsp) table salt
125ml (1/2 cup) sugar
125ml (1/2 cup) apple cider vinegar
125ml (1/2 cup) water
30ml (2 tbsp) sea salt
2 red chillies, washed and finely sliced
60ml (4 tbsp) dill, washed and chopped

Steps:

  • Peel the radish and then slice it thinly as desired.
  • Sprinkle with salt and leave for 2 hours in order to draw out moisture.
  • Place the salt, sugar, vinegar, water and chillies in a saucepan and bring to a boil.
  • Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.
  • Squeeze the excess moisture out of the radish.
  • Layer the vegetable along with sprinklings of dill in a sterilised, airtight storage container.
  • Pour in the pickling liquid, ensuring all surfaces of the radish are covered.
  • Wait for at least 2 days, but preferably 1 month, for the flavours to develop.
  • Serve with a bowl of rice or miso soup.

Nutrition Facts : ServingSize 30ml (2 tbsp), Calories 27 calories, Sugar 5.3 g, Sodium 1057.1 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 6.4 g, Fiber 0.5 g, Protein 0.5 g, Cholesterol 0 mg

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

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

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).

PICKLED RADISHES



Pickled Radishes image

Make and share this Pickled Radishes recipe from Food.com.

Provided by Sharon123

Categories     Asian

Time 8h20m

Yield 2 cups

Number Of Ingredients 5

2 cups sliced radishes (8 oz.)
1 small onion, cut into thin wedges and separated
1/2 cup seasoned rice vinegar
1/2 cup sugar
1 1/2 teaspoons salt

Steps:

  • Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture.
  • Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 cups.

Nutrition Facts : Calories 226.1, Fat 0.1, SaturatedFat 0.1, Sodium 1791.2, Carbohydrate 57.2, Fiber 2.5, Sugar 53.5, Protein 1.2

QUICK PICKLED RADISHES



Quick Pickled Radishes image

This pickled radish recipe is the perfect addition to tacos, barbecue or just about any sandwich you can dream of. Each sliced radish is just a little bit sweet, slightly crunchy and has an amazing amount of zing. You're probably going to want to have a batch in your fridge at all times! —Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Time 25m

Yield 3 cups.

Number Of Ingredients 9

1 pound radishes
1/2 cup water
1/2 cup cider vinegar
1/4 cup sugar
1/4 cup packed light brown sugar
1 tablespoon mustard seed
1 teaspoon kosher salt
1 teaspoon whole peppercorns
1 to 2 bay leaves

Steps:

  • With a mandoline or vegetable peeler, cut radishes into very thin slices. Place radishes in a 1-quart jar. In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over radishes. Cover and refrigerate overnight.

Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.

SWEET PICKLED DAIKON RADISH



Sweet Pickled Daikon Radish image

Make and share this Sweet Pickled Daikon Radish recipe from Food.com.

Provided by dicentra

Categories     Asian

Time 30m

Yield 1 quart

Number Of Ingredients 6

1 cup rice vinegar
1 cup water
1 cup sugar
1/4 teaspoon turmeric
1 lb 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.

Nutrition Facts : Calories 857.7, Fat 0.5, SaturatedFat 0.1, Sodium 28393.6, Carbohydrate 218.9, Fiber 7.4, Sugar 211.2, Protein 2.8

QUICK PICKLED RADISHES



Quick Pickled Radishes image

Pickled radishes add a nice flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches. They're even great on their own! They're easily customizable with different spices and seasonings. These are ready in minutes, but the flavor only gets better overnight. They will turn a lovely shade of pink the longer they sit. Use a mandoline slicer for quick, even slicing. Will keep for several weeks.

Provided by France C

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

Time 25m

Yield 4

Number Of Ingredients 8

10 radishes, thinly sliced
⅔ cup white wine vinegar
⅓ cup water
1 tablespoon white sugar
1 teaspoon salt
1 star anise pod
½ teaspoon cumin seed
½ teaspoon black peppercorns

Steps:

  • Place radish slices into a pint-sized jar with a lid.
  • Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
  • Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.

Nutrition Facts : Calories 16.7 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 591.2 mg, Sugar 3.3 g

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