Pickled Radish

Category:

Seasons:

January, February, March, April, May, September, October, November, December

Courtesy of Jesse Griffiths, Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish
Photography by Jody Horton

Pickled radish goes well with grilled meats, especially those with a sweet glaze or sauce. Substitute cherry belle, watermelon or French breakfast radishes.

(0 Reviews)

Super easy

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Ingredients

For 1 Batch(es)

Cream

1 medium daikon, peeled and thinly sliced
1 cups rice wine vinegar
1 cups sugar
1 tablespoons salt

Pickled Radish Directions

Place the daikon in a ceramic or glass bowl or jar. In a pot over high heat, bring 1 cup water and the vinegar, sugar and salt to a boil. Pour the hot vinegar mixture over the daikon. Cover and refrigerate for at least 1 day. Serve cold. Pickled radish will keep well in the refrigerator for several months.