Daikon (Radish) Tsukemono - Japanese Pickles
This is a wonderful way to use up all those radishes in the garden. We've used this recipe for more than just radishes. We've used it with many garden veggies when we get a nice size harvest.
Ingredients
- 1 gal radishes
- 3 cups water
- 3 cups sugar
- 1/2 cup salt
- 3/4 cup vinegar
Instructions
- First, wash your radishes well to remove any dirt or debris. Slice thinly, rinse well, then cover with water and add a handful or two of salt. Let sit in the refrigerator overnight.
- The next day drain and rinse your radishes really well. I usually cover with water and drain them 3x's myself.
- Make the syrup: Put all ingredients in a saucepan and bring to a boil. Lower heat once it comes to a boil and let it simmer for 15 minutes.
- While the syrup is simmering, sanitize your jars. Wash and rinse with hot water and then sanitize in a boiling canner for 10 mins. Sterilize your rings and lids by pouring boiled water over them and let them sit in there till you are ready to use them.
- The final rinse of the radishes should be with hot water to reduce some of the radish smell and sharpness. You will then pack the hot radishes in the hot sanitized jars and cover with the syrup within a "1/2 in from the top. Wipe rims, place seal and ring on top and be sure to not over tighten the ring.
- Now you can leave these on the counter to cool and store in the fridge. They are great over hot rice with seaweed, delicious with fish, and give an amazing crunch to sandwiches. Try them out and let me know what you think.