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pickled daikon in a jar

Quick 3 Ingredient Pickled Daikon Radish

Julia
This quick and easy pickled daikon radish recipe requires only 3 main ingredients (not counting salt and water) and 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.
4.91 from 20 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Asian
Servings 10 servings
Calories 101 kcal

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INGREDIENTS
  

  • 1 pound fresh daikon
  • 1 cup rice wine vinegar, rice vinegar
  • 1 cup spring water
  • 1 cup white sugar, granulated white sugar
  • 1 teaspoon of salt, coarse sea salt or regular is fine too
  • 1 tablespoon red chili pepper, thinly sliced, is optional!

INSTRUCTIONS
 

  • I used two jars or you can use 1 large 27 ounce jar here.
  • Peel the daikon radish and slice it very thinly. About ⅛ inch thick. Mandolin slicer works perfectly here.
  • In a non-reactive (use ceramics, enamel, glass, plastic, or stainless steel) small saucepan over medium heat combine together water, sugar, and salt. Stir until sugar and salt dissolve. Bring this 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. For the daikon to ‘’fully pickle’’ I would wait for 1-2 days but you can eat them once they are cold. Pickled Daikon crunchy texture is a delicious accompaniment to various Korean, Japanese dishes, including soups, noodles, sandwiches and many more.
  • Store in the refrigerator for up to 2-3 weeks. However I recommend to consume this within 2 weeks. After 2 weeks it is stil legible but daikon will loose it’s crisp texture, fresh flavor and become softened.

VIDEO

NOTES

  • Makes about 8-10 servings.
  • I used two medium jars or you can use 1 large 32-ounce jar here. The jars need to be with wide openings so that you can easily pull out the veggies when needed.
  • This recipe is for quick pickles, which will generally last (food safety-wise) about 2-3 weeks.
  • But for the best flavor consume within 2 weeks. After 2 weeks it is still edible but pickled daikon will lose its crisp texture, and fresh flavor and become softened.
  • You’ll see if the liquid gets discolored or gets dark it’s not good anymore.
  • You don’t necessarily need to cut the daikon in coins, especially if you using large daikon radish. Matchsticks, julienne work just fine. Also, a good vegetable peeler will slice the daikon into thin and long slices.
  • Don’t toss the green leaves away! They are highly nutritious and when cooked can be added to various dishes like miso soups, ramen, and woks. 
  • Chili - makes the daikon mildly spicy, if you like add more or leave it out completely for more pure daikon flavor.

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NUTRITION

Calories: 101kcalCarbohydrates: 20gProtein: 3gFat: 0.2gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gCholesterol: 6mgSodium: 1193mgPotassium: 135mgFiber: 1gSugar: 1gVitamin A: 23IUVitamin C: 12mgCalcium: 17mgIron: 0.5mg
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