This sweet and savory brine turns crunchy daikon radish into a delicious pickle. Serve on a sandwich or alongside your favorite cheeses for the perfect snack.
| Level: | Easy |
| Total: | 3 hr 15 min |
| Active: | 10 min |
| Yield: | about 4 cups |
Ingredients
- 1 cup sugar
- 1 cup distilled white vinegar
- 1 tablespoon coriander seeds or 1 teaspoon ground coriander
- 1 tablespoon mustard seeds
- 1/4 teaspoon celery seeds
- 1/4 teaspoon ground turmeric
- 1 daikon (about 1 1/4 pounds), cut into 1/2-inch cubes
Instructions
- In a medium pot over high heat, bring the sugar, vinegar, coriander, mustard seeds, celery seeds and turmeric to a boil. Add the daikon and return to a simmer. Remove the pot from the heat and transfer to a 1-quart Mason jar or large bowl. Let the daikon cool for at least 3 hours before eating or store in the fridge in an airtight container for up to 3 weeks.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 237 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 3 g |
| Sugar | 53 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 26 mg |