These daikon radish pickles are pretty, delicious, and different. I had an absolutely ginormous daikon radish from the CSA, as you may remember, and needed to use it up ASAP a couple of weeks ago. As I stated, I had been planning on bringing a relish tray along to Thanksgiving, so I thought pickling the radish would be a wise move. I chose this recipe because I guessed – correctly, which is more than I can say for the last constitutional law quiz I took – that the turmeric would impart a lovely yellow color to the radishes that would look pretty next to some pickled beets and dill pickles. They also tasted lovely, with a hint of sweetness and a really interesting umami from the sesame oil.
Sweet Pickled Daikon Radish
Adapted from Tyler Florence
1 cup rice vinegar
1 cup water
1 cup sugar
1 tsp. sesame oil
1/4 tsp. tumeric
About 1 lb. daikon radish, sliced into 1/4″ thick rounds (or half moons if your radish was huge like mine)
1/4 cup kosher salt
In a small saucepan, heat vinegar, water, sugar, sesame oil, and tumeric over medium-high heat to a boil. Whisk to make sure all sugar is combined. Let cool.
Meanwhile, toss radish slices and kosher salt together and let drain in a colander for about an hour. Rinse the daikon.
Place daikon in a canning jar and pour cooled sugar and water mixture over. Seal tightly. Refrigerate at least over night before serving.