Overnight Chinese Daikon Radish Pickles

Overnight Chinese Daikon Radish Pickles

22
MARBALET 50

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

8 h 50 m servings 22 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 22 kcal
  • 1%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 890 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

22
  1. 24 Ratings

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Most helpful positive review

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 ab...

Most helpful critical review

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

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 ab...

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 textur...

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 ...

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 d...

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

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

I had some daikon leftover from making ramen and I'm so glad I found this recipe! I love pickles :> The sesame oil adds a really nice flavor and you only need a few drops. Some of my daikon were...