Daikon Pickles 2 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

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

DAIKON PICKLES - #2



Daikon Pickles - #2 image

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

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

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.

PICKLED CARROTS AND DAIKON



Pickled Carrots and Daikon image

Provided by Taste of Home

Time 20m

Yield 16 servings.

Number Of Ingredients 8

1 medium daikon radish, peeled and julienned
1 cup julienned carrots
2 jalapeno pepper, seeded and thinly sliced
3/4 cup water
3/4 cup white vinegar
1/3 cup sugar
1 teaspoon kosher salt
2 drops liquid smoke, optional

Steps:

  • In a large bowl, combine daikon, carrots and jalapenos. In a saucepan, bring water, vinegar, sugar, salt and, if desired, liquid smoke to a boil. Simmer until sugar dissolves. Pour mixture over vegetables, ensuring vegetables are submerged; cool. Transfer to jars, if desired; cover tightly. Refrigerate, covered, at least 1 hour before serving. Store in the refrigerator for up to 2 weeks, stirring occasionally.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

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