Serious Eats

In a Pickle: Sweet Pickled Daikon Radish

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[Photographs: Marisa McClellan]

Last weekend at the farmers' market, the options included some hearty greens, purple cabbages, root vegetables and winter squash. Though I miss the towers of corn and piles of glowing plums, I'm excited to welcome the autumn produce and short, cozy days.

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One item I'm always happy to see come fall is the new daikon radish. Fresh and tender, the farmers' market variety is a world away from the beat-up version I can get all year long at my local Asian market. Crunchy, bright and just slightly sharp, daikon makes an amazingly tasty pickle.

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This particular pickle is built to mimic the flavors of the carrot and daikon pickle that you find served as a tart garnish alongside spring rolls and lettuce wraps at Vietnamese restaurants. The different is that this one has been designed to be safe for boiling water bath canning. It's a bit stronger in the vinegar department but lacks none of the flavor.

Before You Get Started

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Look for daikon radishes that are fresh and free from scrapes and dings. Stick with ones that are between 1 and 1 1/2 inches in diameter. Too much thicker and you'll wind up with a woody core.

Pay attention to how you slice your daikon. Keep your rounds a consistent thickness and don't go too thin. A happy medium of 1/4-1/2 inch thick is best.

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Make sure you choose unseasoned rice wine vinegar. Seasoned rice wine vinegar is pre-sweetened (often with high fructose corn syrup), which means that you won't be able to control the level of sweetness in your pickle.

For a more complex pickle, tuck a bit of star anise into the jars.

About the author: Marisa McClellan is a food writer, canning teacher, and dedicated pickler who lives in Center City Philadelphia. Find more of her jams, pickles and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars.

Printed from http://www.seriouseats.com/2011/11/in-a-pickle-sweet-pickled-daikon-radish.html

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