Overnight Chinese Daikon Radish Pickles Recipe - Allrecipes.com
Overnight Chinese Daikon Radish Pickles Recipe
  • READY IN ABOUT 9 hrs

Overnight Chinese Daikon Radish Pickles

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    20 mins

    8 hrs 50 mins


  1. In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
  2. 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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Reviews More Reviews

Most Helpful Positive Review
May 26, 2008

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!

Most Helpful Critical Review
Jan 06, 2009

nice 'n easy, but a bit bland, helped by using a bit of soy sauce

Aug 31, 2006

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!

Jan 22, 2007

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!

Jan 25, 2004

These were very good and very easy! I imagine you could use other crisp veggies (including cucumber) if daikon radishes are not available.

Feb 21, 2006

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!

Mar 24, 2009

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.

Dec 20, 2005

I love daikon and this made great pickles. Very yummy.


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  • Calories
  • 22 kcal
  • 1%
  • Carbohydrates
  • 3.7 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.7 g
  • 1%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 890 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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