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Quick Pickled Daikon with Lemon


I don’t like radishes.  I know…believe me, I would like to enjoy the simple Parisian pleasure of sliced radishes sprinkled with fleur de sel on a buttered slice of baguette.  But I just. don’t. like. them!  I do like daikon radish pickles (as of last week), and I’m guessing you will too.

Recipe thanks to Jam It, Pickle It, Cure It by Karen Solomon.  I had to have this book when I saw it.  It seemed a little ambitious as I don’t have a long and successful history of canning, preserving and pickling…but I want to…and that is what counts.  (At least, that is what I tell myself!)

Quick Pickled Daikon with Lemon
adapted from Karen Solomon, Jam it, Pickle it, Cure it

1 1/2 pounds daikon, peeled and thinly sliced
1/4 cup kosher salt
1 tablespoon honey
1 tablespoon brown rice vinegar
1/3 cup freshly squeezed lemon juice
1 clove garlic, minced
3 pieces lemon zest, about 2-inches long

The recipe is super simple and just takes a bit of time.  Start by slicing the radish thinly – in hindsight, I would slice a little thicker – think dill pickle slices.

Once sliced, toss them with 1/4 cup of kosher salt and let them sit in a colander or strainer for at least 15 minutes over a bowl or the sink.

While you are waiting on the radish slices, you can prep all the other ingredients.  Sesame oil, honey, rice vinegar, lemon juice, garlic and lemon zest.

Juice the lemon – and please use a fresh lemon…it makes such a big difference in your final product.

Mix together the oil and vinegar.

Add in the honey.

After letting the radish slices sit all mixed up with the kosher salt, rinse them off in cold water.  Next, lay out the slices on a clean tea towel in a single layer.

Roll up the towel, pressing gently to help dry the radish slices.

Unroll the tea towel and peel all the slices off.

In the meantime, chop up the garlic and add to the ingredient mixture along with the lemon juice.  Add the daikon to the bowl.

Mix well and then add in the lemon zest.

Place in a clean, rust free jar (or jars) and seal it up.  Let it sit for at least an hour before sampling and the pickles will keep at least a month in the fridge.

I was pleasantly surprised by the taste and they retain a nice crunch…with just a little tang.

Perfect to be served alongside a banh mi sandwich or with sushi.

 

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