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Recipe Detail Page
Quick Pickled Daikon Radish and Ginger
Spring 2013
This easy pickle goes with so many things. It’s perfect with Asian food, obviously, but also makes a lovely crunchy addition to a chicken sandwich and teams well with pâté and crackers. It will keep in the fridge for up to one week.
Makes about 2 cups (500 mL)
6 large regular red radishes
1 large daikon radish
1 tsp (5 mL) kosher salt
½ cup (125 mL) rice vinegar
¼ cup (60 mL) granulated sugar
1 inch (2.5 cm) piece fresh ginger, peeled and julienned
¼ tsp (1 mL) hot pepper flakes (or to taste)
1 Trim regular and daikon radishes and, using a mandoline slicer, cut diagonally into very thin slices. Put radishes in a colander set in sink and sprinkle with salt. Toss well and let stand for 30 minutes.
2 Rinse and drain radishes. Spread out between 2 clean towels and roll up loosely in towels to blot dry.
3 In a medium bowl, whisk together vinegar and sugar until sugar dissolves. Add radishes, ginger and hot pepper flakes and toss well. Let stand for 1 hour at room temperature before serving. Remove from vinegar to serve.
Makes about 2 cups (500 mL)
