Permaculture Cooking – Pickled Daikon Radish
Daikon radish grows quick and easy and this makes it a great subtropical winter vegetable. Pickled daikon radish is a simple way to preserve it for later. It keeps in a jar for up to one year if done right. By the way, I use this recipe to preserve all sorts of vegetable. Enjoy! Any questions or comments? Simply reply to this post 🙂
- About 1kg of fresh radish – clean, peal and cut into pieces
- 2 cups of white vinegar, 2 cups of water, 100g white sugar, few allspice/pimento seeds, few peppercorn seeds, a couple of bay leaves, few mustard seeds, half an teaspoon salt – optional add some thinly cut fresh turmeric and/or onion – bring to boil
- add radish and bring to boil again
- Fill the hot radish and fluid into clean and sterilized twist jars – check my videos if you want to know how to steralise pre-used jars. Make sure that the edge of the jar is dry. Dry it quickly if its wet after filling in. Close immediately! – Leave in a dark place like cupboard or pantry for at least 3 weeks before trying. The lid of the jar will suck down when the pickle cools down – sometimes you can even hear the noise when it does 🙂 this is the sign that everything went well and you can keep the jars for at least one year in your pantry.