From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Daikon Radish Pickles
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Instructions
1
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Place garlic, ginger, bay leaf, red pepper flakes, and peppercorns in the bottom of a 32-ounce jar (or two 16-ounce jars).
2
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Peel and cut daikon radish into thin sticks or disks. Pack into jars.
3
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In a saucepan, combine water, vinegar, honey, salt, and turmeric. Bring to a boil and stir until dissolved.
4
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Pour the hot brine over the radish to cover completely. Let cool, seal, and refrigerate at least 24 hours before eating.
My Calorie Intake
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Tips & Tricks (5)
- Radish Slice Perfection 🔪Use a mandoline or sharp knife to cut daikon into uniform, thin slices (1/8 inch thick) to ensure even pickling and consistent crunch.
- Brine Balancing Act 🧂Taste your pickling liquid before adding radishes and adjust the salt-to-sweet ratio to achieve the perfect tangy-sweet balance unique to your palate.
- Ginger Infusion Technique 🌶️Grate fresh ginger instead of chopping to release more essential oils and create a more intense, complex flavor profile in your pickle brine.
- Quick Pickle Cooling 🧊Allow the pickling liquid to cool to room temperature before pouring over daikon to maintain the radish's crisp texture and prevent over-softening.
- Storage Secret 🥒Store pickles in a clean, airtight glass jar and they'll stay crisp and flavorful for up to 2 weeks in the refrigerator, with flavors deepening over time.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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