Daikon Radish Quick Asian Style Pickles
Add these to your relish trays, and impress your family and friends. They don't need to know how easy they were to make! This is a super basic recipe; make with your favorite pickling spices instead, if desired.
1 cup Daikon, sliced 1/4” thick (or to your preference)
1/2 tsp. salt
1 Tbsp. rice vinegar
1/8 tsp. black pepper
1/4 tsp. sesame oil (optional)
In a mixing bowl, toss Daikon with salt. Cover and refrigerate until 1-2 Tbsp. water is released, about 30 minutes.
Drain and rinse Daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours before serving. Keeps for several weeks.
Recipe created or adapted by Liz Talley, Urban Graze
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