1 LB Daikon, cubed
1 small onion, chopped
1/2 cup vinegar
1/2 cup water
1 1/2 tsp salt
1 tsp sugar

Make the brine and stir to dissolve sugar. Add daikon and onion and stir. Cover and store in fridge. Recipe says it will last up to two weeks.
*****

That sounds remarkably easy for something that sounds so delectable. I have all the ingredients except daikon right now, so it's off to find some. Thanks!

Quick pickles are great. AdagioM got me started with her recipe for Mexican Pickled Carrots:

http://well-temperedforum.grou...921030366#4921030366

quote:

Originally posted by RealPlayer:
1 LB Daikon, cubed
1 small onion, chopped
1/2 cup vinegar
1/2 cup water
1 1/2 tsp salt
1 tsp sugar

Make the brine and stir to dissolve sugar. Add daikon and onion and stir. Cover and store in fridge. Recipe says it will last up to two weeks.
*****

That sounds remarkably easy for something that sounds so delectable. I have all the ingredients except daikon right now, so it's off to find some. Thanks!

The ones I tried had something like chili oil on them, which was good.

I also like them in salads because they stay crunchy. Very satisfying.

I tried another quick pickle, this time with watermelon radishes instead of Daikon.

The result wasn't very good. Even after a week in the refrigerator the radishes are still to chewy. I'll use Daikon next time.

I can't contribute much to this thread, except to report that my wife had two English as Second Language students who were Korean. The three of them went to a well-recommended restaurant in a small town not far from here that used to be a coal patch and her students chose the dishes for their meal. They said the food was authentic and my wife enjoyed their meal. I will visit that restaurant after some restrictions go away (I've received both shots of the Phizer vaccine now.).

We shop at an oriental market not too far from us and buy some things that my wife had recommended to her. I sometimes pick something off the shelf that looks interesting, but that is very much a hit or miss procedure. I'll have to get a daikon radish or two the next time we shop there, because I like a lot of pickles. One of my wife's favorites is half-sour pickles, which we can usually buy in a kosher market in the city, but are not always easy to find otherwise. Some locations for our largest regional supermarket chain have them in their deli department, but it's hit or miss finding them.

Big Al

I still have some of the daikon pickle left. It’s still good.

quote:

Originally posted by RealPlayer:
I still have some of the daikon pickle left. It’s still good.

Actually, it has improved. Two weeks out, it’s “funkier” in a good way.

quote:

Originally posted by wtg:
Quick pickles are great. AdagioM got me started with her recipe for Mexican Pickled Carrots:

http://well-temperedforum.grou...921030366#4921030366

Oooh, thanks for the reminder; I have carrots!