Quick-Fix Pickles: Fruity, Sweet-and-Sour Daikon

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Adapted from Kansha, by Elizabeth Andoh

Unlike many pickles that take extended time to mature, this method takes only 45 minutes to develop. This style of pickling is especially well suited to using up the stubby ends, peels and trimmings of fruit and vegetables that remain from making other dishes. In this recipe, lemon peel infuses slices of daikon and apple with a delicate fruitiness. Use produce that has not been waxed or sprayed with chemicals.

Fairly difficult

Quick-Fix Pickles: Fruity, Sweet-and-Sour Daikon

Ingredients

For 4 Person(s)

Cream

  • 3 tablespoons rice vinegar (komezu)
  • 1/4 cups vegetarian dashi or water
  • 1 drops shoyu
  • 3 tablespoons sugar
  • 2 strips of lemon peel or ¼ t. finely grated lemon zest
  • 1 1-in. square kombu
  • 1 small tart apple, quartered, cored and thinly sliced
  • 1 teaspoons kosher salt
  • 8 ounces daikon, cut in half lengthwise and thinly sliced into half-moons
  • 1 tablespoons white sesame seeds, freshly dry toasted

Quick-Fix Pickles: Fruity, Sweet-and-Sour Daikon Directions

  1. Combine the vinegar, dashi, shoyu, sugar, lemon peel and kombu in a small saucepan over low heat and heat slowly, stirring, just until the sugar dissolves. Remove from the heat and pour into a glass jar and let cool. Marinade can be made up to a week in advance and refrigerated. Bring to room temperature before using.
  2. Place the apple slices in a small bowl, add ½ teaspoon of the salt and toss to coat. Place the daikon slices in another small bowl and toss with the remaining salt. Let both sit for 10 minutes. As moisture forms, lightly press and squeeze to encourage wilting. Drain the apple and daikon slices, and press out any excess liquid. 
  3. Transfer the apple and daikon to the marinade. Place the kombu on top to keep the pieces submerged. Cover and let stand for at least 30 minutes at room temperature, or for 4 to 24 hours refrigerated.
  4. To serve, remove the fruit pieces from the marinade, discard (compost) the kombu, press out the excess liquid, mound on a plate and garnish with sesame seeds.

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