I picked up a daikon radish at the market today. What you're looking for in this particular radish is that it is fat, white, and has really smooth skin with few roots. This is a water-dense vegetable, so keep that in mind with the prep steps. I used a large hole grater to grate the radish; but you can also cut the radish into matchstick sized pieces. I opted for the former because it took less time. I also drained and squeezed out as much of the water from the grated radish before adding it to a pickling brine.
This makes 1 pint of pickled radish.
Ingredients
1 pint Mason glass jar, cleaned
1/2 lb daikon radish, peeled and sliced
1 tsp kosher salt
1 tbsp organic granulated sugar
1/2 c rice vinegar
Directions
In the pint jar, add salt, sugar, and vinegar. Stir to dissolve salt and sugar. Add daikon radish and stir to combine. Cover with lid and refrigerate overnight before using.
