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 vegetables. Enjoy! Any questions or comments? Simply reply to this post 🙂

• About 1kg of fresh radish – clean, peel, and cut into pieces
• 2 cups of vinegar, 2 cups of water, 100g white sugar, a few allspice/pimento seeds, a few peppercorn seeds, a couple of bay leaves, a few mustard seeds, half a teaspoon salt – optional add some thinly cut fresh turmeric and/or onion – bring to boil
• add radish and bring to a 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 it’s wet after filling in. Close immediately! – Leave in a dark place like a 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.