Crunchy, bright and just slightly sharp, daikon makes an amazingly tasty pickle.
- 1 pound daikon radish
- 1 1/2 cups rice wine vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1 tablespoon pickling salt
- 1/2 teaspoon black pepper corns
Prepare a small canning pot and 2 pint jars. Place 2 new lids in a small pot of water and bring to the barest simmer.
Slice daikon into thin rounds using a mandoline, food processor or knife. Keep the slices around 1/4 inch thick so that they retain some crunch.
Combine rice wine vinegar, water, sugar and salt in a medium saucepan and bring to a boil.
Divide peppercorns between your two jars.
Pack daikon slices into jars. One pound should fit perfectly into two pint jars. Top with boiling brine, leaving 1/2 inch headspace.
Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.
Wipe rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in).
When time is up, remove jars from canner and let cool on a folded kitchen towel.
When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good.
Store jars in a cool, dark place. They are ready to eat within 48 hours, but can be kept up to one year.
mason jars, boiling water bath canner