Sweet & tangy with a crisp crunch, these pickled daikon radishes are quick to make and require no heat, just a refrigerator!
I recently went to Korean BBQ with the family and had a blast. Whenever I am at these restaurants, I like to hoard the ‘all you can eat’ banchan (little Korean side dishes) they serve, the pickled daikon radishes ones in particular. I mean who goes to Korean BBQ to eat pickles? Me apparently.
Another odd thing I also do is pick out all the pickled carrots and daikons out of Banh Mi sandwiches so I can eat them separately, because I like the enjoy them at the end after I have stuffed my face with the sandwich.
Can you tell I love pickles? There’s something so satisfying about snacking on crispy sweet and sour veggies. My fridge is so full with jars of pickles and condiments, I kinda wonder how I ever have room for anything in there. Not only is it delicious it’s versatile as well, you can:
- add them to sandwiches
- chop them up and add them to green salads or noodles as a topping
- chop them up add them to creamy salads (potato salads, tuna salads etc)
- eat them as is!
Recipe that makes use of these sweet pickles:
I must warn you though, whenever you open a container of daikon radish raw or cooked it will smell strong, almost fart-like 😛 Once you crack open the container the smell dissipates, but just be warned if you are going to open a jar around guests! 🙂
Optional: Garlic and Red Chillis. If you like garlicky pickles smash a clove and put it in! If you like spicy pickles add a few chillis in! I left them whole but you can slice them up as well for a more even distribution.
Tip #1: Add a slice of beet for pink coloured pickles! A little beet goes a long way, a small slice of it will be more than enough.
Tip #2: Add carrots in and you have yourself the traditional pickled daikon carrot pickles they use in Banh Mi! 🙂
PUTTING IT TOGETHER
This is a very simple recipe, we will:
- Combine the rice vinegar with warm water to dissolve the sugar and salt in a glass container. Taste the vinegar solution to make sure it is sweet or tart enough for your preference.
- Chop up the daikon radishes and put it in the vinegar solution
- [Optional] Smash a garlic clove and/or chilli pepper and that in also if you prefer a garlicky spicy pickle.
- Put it in the fridge and away we go! You can usually start eating it within 1-2 hours.
Pickle Shapes & Sizes
The general rule of thumb is, the thinner you cut your ingredients the faster it will pickle. However, if you plan to keep it overnight anyways then it doesn’t really matter how fast it pickles!
I like to cut my daikon into long rectangular shapes partially because of versatility. You can always go from large to small but you can’t go backwards. With the rectangular shape, I can choose to cut them into thin slivers for sandwiches or cute them up into maybe icubes for salads and if I choose to just eat them straight out of the jar a thicker rectangular cut has a bit more crunch to it.
Time to get our crunch on!Print
Sweet, tangy with a nice crunch, these pickled daikon radishes are quick to make and require no heat, just a refrigerator!
- 1 small daikon radish
- 1/4 cup rice vinegar
- 1/2 cup warm water
- 1 teaspoon salt
- 5 teaspoon sugar (add 1-2 teaspoons more if you like a sweeter pickle)
- 1 clove garlic (Optional)
- 1-2 birdseye chili (Optional)
- Sweet, tangy with a nice crunch, these pickled daikon radishes are quick to make and require no heat, just a refrigerator!
- In a glass container, combine the warm water and rice vinegar and dissolve the salt and sugar. Taste the vinegar solution to see if it is sweet or tart enough for your preference.
- Seal well and keep it in fridge for a minimum of 1-2 hours
- Add a slice of beet for pink coloured pickles! A little beet goes a long way, a small slice of it will be more than enough.
- If you need more pickle juice, double the pickle juice portion of the recipe
- Serving Size: 1 Jar
- Calories: 210 kcal
- Sugar: 48 g
- Sodium: 4006 mg
- Fat: 0 g
- Carbohydrates: 52 g
- Protein: 1 g