Daikon Pickle


Daikon Pickle from “Guilly” Canavarro Remedios

6 large tender daikon (Chinese white radish)
2 cups white vinegar
2 lb | 900 g sugar
3 tsp turmeric
3 tbsp salt

Peel, wash and drain the white radish. Cut into round pieces 2″ | 5cm long, then lengthwise into 6 or 8 pieces. Put in a large bowl, add salt and stir well. Keep for 12 hours, stirring occasionally so that the salt can draw out all the water from the white radish. After half a day drain the white radish well in a colander. Put in jars and cover with prepared vinegar* (cold). The vinegar may be reused later.

*     The recipe for the vinegar was not given, but probably would have involved heating and dissolving sugar and salt.

Chinese white radish*

* Daikon

Cut off the white radish stalks, leaving about 1 inch | 2½ cm. Wash thoroughly and leave it to dry in the sun for a day. Rub each one thickly with salt, put in a large bowl, add enough cold filtered water just enough to cover for 2 days, after which will be ready to serve.

Some red chillies can be added.

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