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Pickled Daikon - {Takuan}

This is another pickle that is common on the Japanese table. In the earlier days our Japanese immigrant ancestors simply grew the vegetables from the old country here in the new. And thus the pickles.

Cuisine: Japanese
Serves: 3 people

Recipe Ingredients

6 tablespoons 90mlDaikon radish - peeled (medium)
1/4 cup 59mlPickling salt - (no iodine)
1/4 cup 59mlDistilled white vinegar
1/4 cup 49g / 1.7ozSugar
1/4 teaspoon 1.3mlYellow food coloring
1   Drid chile pepper - chopped - (optional)
1 cup 237mlWater

Recipe Instructions

Prepare the daikon by slicing and placing it in clean canning jars.

Boil all the brine ingredients together to dissolve the sugar. Cool the liquid. Pour over the sliced daikon and place in the refrigerator.

Shake the jars occasionally. The pickle will be ready to eat in about two days.

THE FRUGAL GOURMET by Jeff Smith - From the 01-30-1991 issue - The Springfield Union-News


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