Made this morning to put in sandwiches and Pad Thai. Very easy!


Ingredients

1 cup rice vinegar
1 cup water
1 cup sugar
1/4 teaspoon turmeric (I don't use this)
1 pound daikon radish
1/4 cup kosher salt

Directions

In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.

Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (These were cut thinner because that was the limitation of my food processor blade.) If your daikon is very large, slice the rounds into semicircles. Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks. (Keeps much longer for me.)

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/sweet-pickled-daikon-radish-recipe.html?oc=linkback