Pickled daikon radish

Votes: 5

Time: 3 hours 15 minutes
Complexity: easily
Quantity: 1 jar with a volume of 1 liter.

A sweet and tart marinade with spices and turmeric, typically used for pickling sandwich cucumbers, transforms juicy, crisp daikon into a savory appetizer. It can also be used in sandwiches, either instead of or alongside pickled cucumbers. In addition to equal parts vinegar and sugar, the marinade also contains mustard seeds, coriander, and celery. Turmeric imparts a golden hue to the daikon, making it a true highlight on your sandwich. Pickled daikon doesn't require canning; it keeps well in the refrigerator for several weeks.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 daikon (about 0.6 kg), cut into 1 cm cubes.
1 cup of sugar
1 cup distilled white vinegar
1 tbsp coriander seeds or 1 tsp ground coriander
1 tbsp mustard seeds
1/4 teaspoon celery seeds
1/4 tsp ground turmeric

Ingredient Substitution Suggestions

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Recipe:

In a medium saucepan, bring the sugar, vinegar, coriander, mustard seeds, celery seeds, and turmeric to a boil over high heat. Add the daikon and return to a simmer. Remove from the heat and pour the contents into a 1-quart jar or large bowl. Let the daikon cool for at least 3 hours, then serve. Store in the refrigerator in an airtight container for up to 3 weeks..

Recipes with similar ingredients: daikon radish, coriander, mustard seed, celery seeds, turmeric

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