Pickled Daikon And Red Radishes With Ginger Recipes

PICKLED DAIKON

Pickled Daikon image

My easy Pickled Daikon is a delicious accompaniment to so many dishes. Its crisp, mild texture is perfectly complemented by the tangy and slightly sweet pickling liquid.

Provided by Alexandra

Time 2h20m

Number Of Ingredients 6

Ingredients

500 g daikon (See Note 1)
1 cup rice wine vinegar (See Note 2)
1 cup water (See Note 3)
1 cup sugar
1 tbsp coarse sea salt (See Notes 4 and 5)
1 long red chilli (optional)

Steps:

Sterilise the jar or jars you'll be using to store the daikon.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
Peel the daikon, and thinly slice.
Combine the water, sugar, vinegar, salt and chilli in a non-reactive saucepan.
Over a medium heat, stir to dissolve the sugar. Increase the heat, and bring the mixture to a boil. Boil for 3 minutes.
Turn off the heat, and add the daikon.Let the mixture sit for 5 minutes.
Using tongs, place the daikon pieces into your prepare jar, and pour over the brine.
Allow to cool on your kitchen bench for 30 minutes, and then refrigerate.

Nutrition Facts : Calories 928 kcal, Carbohydrate 225 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 7104 mg, Fiber 9 g, Sugar 215 g, ServingSize 1 serving

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

Ingredients

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

Ingredients

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).

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