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Daikon Pickles


By: Candice Kumai

I’ve been eating these pickles since I was a little munchkin! With natural diuretic properties you can actually feel working, daikon radishes are packed with vitamin C, fiber, and potassium. Get ready to meet your new favorite veggie!

Makes 12 servings (approximately 3 cups)



2–2 1⁄2 pound Daikon radish

3⁄4 cup sugar

1 cup rice wine vinegar

1 cup water

1⁄4 cup salt



1 Peel and slice the daikon in half lengthwise. Thinly slice into half-moons and transfer to a large mixing bowl.

2 In a medium saucepan, combine the sugar, vinegar, water, and salt and bring to a boil. Cook just until the sugar dissolves. Remove from the heat and cool the mixture to room temperature.

3 Pour the sugar mixture over the daikon. After the mixture has completely cooled, cover and place in the refrigerator overnight.

4 Store the pickles in sealed mason jars or an airtight plastic container and save for up to 2 weeks. Enjoy!




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