I was looking for an easy pickling recipe to go with falafel that didn’t have warnings about risks due to leaving the mixture out at room temperature for hours in an airtight jar. This one seemed easy. This was the first time I worked with daikon. I chose to receive it in my produce basket from Hungry Harvest. The daikon was good just as it was, without the pickling, and can be used as a crunchy snack, just as jicama would. Daikon is much easier to work with. These were evidently pretty small for daikon radishes, as the recipe calls for one 1-pound radish, and two of mine only added up to 10 ounces.
Anyway, this recipe is extremely easy. I wanted something pickled to go with the falafel and tahini dressing I was trying today. Here goes:
Pickled Daikon Radish (Takuan)
Ingredients
- 1 daikon radish about 1 pound, peeled and cut into thin rounds or half-rounds
- 1 tablespoon kosher salt
- ½ cup granulated sugar
- ½ cup rice vinegar
- ¼ cup water
- 1 teaspoon ground turmeric
Instructions
- Place the sliced daikon in a colander and add the salt. Tossto mix and then let stand in the sink or over a large bowl for about 1 hour.
- Transfer the daikon to a glass jar.
- In a small saucepan, combine the sugar, vinegar, and waterand heat over medium heat, stirring frequently, until the sugar dissolves. Remove the pan from the heat and stir in the turmeric.
- Pour the vinegar mixture over the daikon slices in the jar. Cap the jar, shake to make sure all of the daikon is in the brine.
- Refrigerate for 24 to 48 hours before serving.
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