Pickled Daikon Radish

INGREDIENTS

• 1 pound fresh daikon

• 1 cup rice wine vinegar

• 1 cup spring water

• 1 cup white sugar

• 1 teaspoon of salt

• 1 tablespoon red chili pepper (optional)

INSTRUCTIONS

• In 2 16 oz mason jars or 1 large 27 oz jar.

• Peel the daikon radish and slice to approx 1/8 inch thick. A mandolin slicer works perfectly.

• In a non-reactive (use ceramics, enamel, glass, plastic, or stainless steel) small saucepan over medium heat combine water, sugar, and salt.

• Stir until sugar and salt dissolve.

• Bring to a gentle boil and pour in the vinegar.

• Bring to a boil, again and set aside.

• In your jars, combine daikon and thinly sliced red chili.

• Pour the hot pickling solution mixture into the jars until the daikon is fully submerged in the pickling liquid.

• Secure the lid and let the mixture cool at room temperature for 1 hour.

• After that, refrigerate for 12 hours (overnight) and enjoy once they are cold! For the daikon to ‘’fully pickle’’ wait 1-2 days.

• Store in the refrigerator for up to 2 weeks. After 2 weeks, the daikon will still be edible but it will lose its texture and flavor.
  
  Serve with soups, noodles, sandwiches, and anything that would benefit from a crunchy texture!