Daikon Radish Pickles

a jar of daikon radish with vinagar over

Nora Bourdeau

Crunchy, tart, and lightly sweet, these daikon radish pickles are a quick and easy refrigerator pickle that adds a zesty bite to almost any dish.

5 from 1 vote

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Prep Time 15

Rest Time 1

Total Time 1 15

Course Side Dish

Cuisine American

Servings cups

Calories 112 kcal

Ingredients

1 large daikon radish peeled and sliced
1 cup water
1 cup apple cider vinegar or rice vinegar
3 tablespoons honey or sugar
2 teaspoons salt
1 teaspoon turmeric
1 teaspoon black peppercorns
1 teaspoon red pepper flakes
1 bay leaf
1 slice fresh ginger
2 cloves garlic

Instructions

Place garlic, ginger, bay leaf, red pepper flakes, and peppercorns in the bottom of a 32-ounce jar (or two 16-ounce jars).
1 teaspoon red pepper flakes, 1 bay leaf, 1 slice fresh ginger, 2 cloves garlic, 1 teaspoon black peppercorns
Peel and cut daikon radish into thin sticks or disks. Pack into jars.
1 large daikon radish
In a saucepan, combine water, vinegar, honey, salt, and turmeric. Bring to a boil and stir until dissolved.
1 cup water, 1 cup apple cider vinegar, 3 tablespoons honey, 1 teaspoon turmeric, 2 teaspoons salt
Pour the hot brine over the radish to cover completely. Let cool, seal, and refrigerate at least 24 hours before eating.

Notes

Storage Tips: Refrigerate up to 4–6 weeks.

Nutrition

Calories: 112kcalCarbohydrates: 25gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 1595mgPotassium: 385mgFiber: 3gSugar: 20gVitamin A: 208IUVitamin C: 26mgCalcium: 55mgIron: 1mg

Keyword Low-Calorie, Quick Pickles

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