Pickled Daikon Radish


This quick and easy pickled daikon radish recipe will be ready to eat in just one day. It’s sweet, tangy, delicious, and requires almost no prep! Top your soups, woks, banh mi sandwiches and tacos with this scrumptious crunchy pickled radish.

Peel the daikon radish and slice it very thinly. About ⅛ inch thick. Mandolin slicer works perfectly here.

In a small saucepan over medium heat combine together water, sugar, and salt. Stir until sugar and salt are dissolved. Bring this mixture 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 in the hot pickling solution mixture 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.

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