Pickled Daikon Radish

by THEYUMMYBOWL Scribbled Underline

Easy & Quick Pickled Daikon Radish

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Step 1

[{"selector":"#anim-c629891c-13c2-4218-ade1-33e988b3cd33","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9d732f65-c1d4-4e84-9165-72bcba5336b5","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7134d2ae-b59d-4e0a-a7ef-ab7107b1f109","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] Use two jars or one large 27-ounce jar. Peel and thinly slice the daikon (about ⅛ inch thick). A mandolin slicer works best! Scribbled Underline Learn more

Step 2

[{"selector":"#anim-b77319d9-4a48-425d-b9e4-e7325f66651d","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-6add5a5b-1205-4555-8a8e-2c6987f04885","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3e0b2173-1faa-4d23-b38f-ab8c798923d2","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] In a non-reactive saucepan over medium heat, combine water, sugar, and salt. Stir until dissolved, then bring to a gentle boil. Add vinegar, boil again, and set aside. Scribbled Underline Learn more

Step 3

[{"selector":"#anim-d973b706-ede3-4c03-98d1-fa38ea341f7d","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-23911a72-df2a-414f-8dca-7218ab8e7f19","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-50fbca08-e319-43a7-8222-9fb272ea14bf","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] In jars, combine daikon and sliced red chili. Pour hot pickling liquid over until fully submerged. Scribbled Underline Learn more

Step 4

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Step 5

[{"selector":"#anim-a399ac03-cfe5-429e-89a0-3c8129a012c9","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-7614dea0-dc9d-421e-b8cd-b2af20dc354e","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-39afa7c8-ba5f-4546-90da-9533eba5b98c","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Store in the fridge for up to 2-3 weeks, but for the best texture and flavor, enjoy within 2 weeks. Scribbled Underline Learn more