Overnight Chinese Daikon Radish Pickles Food

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OVERNIGHT CHINESE DAIKON RADISH PICKLES



Overnight Chinese Daikon Radish Pickles image

You can make this dish and 24 hours later eat the pickles.

Provided by MARBALET

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 8h50m

Yield 2

Number Of Ingredients 5

1 ½ cups chopped daikon
¾ teaspoon salt
1 tablespoon rice vinegar
¼ teaspoon ground black pepper
¼ teaspoon sesame oil

Steps:

  • In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
  • Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

Nutrition Facts : Calories 21.6 calories, Carbohydrate 3.7 g, Fat 0.7 g, Fiber 1.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 890.4 mg, Sugar 2.2 g

OVERNIGHT CHINESE DAIKON RADISH PICKLES



Overnight Chinese Daikon Radish Pickles image

I had a bunch of daikon radishes from my organic coop that I had no idea what to do with and so many of the recipes that I found were sophisticated Japanese dishes that I just haven't felt like making. I found this recipe for pickled daikon on allrrecipes.com. It was super easy, quick and DELICIOUS. I couldn't believe how yummy it was. I guess it is not for everyone, though. My husband wasn't as taken as I was, but my 1 1/2 yr old loved them! Salty, crunchy and a little bit of kick! Yum!

Provided by sarahec74

Categories     Vegetable

Time 8h10m

Yield 2-3 serving(s)

Number Of Ingredients 5

1 1/2 cups chopped daikon radishes
3/4 teaspoon salt
1 tablespoon rice vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil (optional)

Steps:

  • In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
  • Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

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  • In a small mixing bowl, sprinkle the salt over the radish slices and toss to combine. Let it rest in the refrigerator for at least an hour. This will help the radishes soften and release some liquid.
  • Drain the water from the bowl and rinse the daikon well. Pat them dry with a towel and then return to the bowl. Stir in the remaining ingredients and toss well to combine and coat all the slices. Cover and refrigerate at least 8 hours. Enjoy!
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