"You can make this dish and 24 hours later eat the pickles." — MARBALET
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1 1/2 cups
ground black pepper
I used half rice vinegar and half apple cider vinegar. These were much better after 2 days in the fridge. Great to snack on but also really good in a regular green salad. Oh, and I don't know about anyone else, but I always peel daikons. Thanks!
nice 'n easy, but a bit bland, helped by using a bit of soy sauce
Very mildly pickled, but good taste and texture. Aside from chopping the daikon, there's very little work involved. I ate this with cucumber and avocado on flavored seaweed - a fabulous texture and taste combination!
I made with cider vinegar because I didn't have any rice vinegar handy. They came out a bit more bitter than I would have expected, but I still loved them! I will make these again! They were great and easy for a bagged lunch! Thanks!
These were very good and very easy! I imagine you could use other crisp veggies (including cucumber) if daikon radishes are not available.
Daikon Radishes are LARGE. I wasn't sure what to do with my left overs so this recipe was GREAT! I will buy my next Daikon with this recipe in mind!
Maybe my plastic containers don't form perfect seals, but my house smelled of pickling juices for several days while these sat in the fridge. Consider yourself warned. The daikon pickles are decent, though certainly not the same style as you'd get at one of the few Chinese restaurants that have them. As for how I made them, I peeled the daikon (the recipe skipped this step) then chopped it. Because the recipe didn't say, I chopped it into 3/4 inch cubes. It took about half a large daikon to make 1 1/2 cups of chopped daikon. And, indeed, in step one they did release two tablespoons of water. In step two, I skipped the optional sesame oil.
I love daikon and this made great pickles. Very yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Overnight Chinese Daikon Radish Pickles
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 6
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