Pickled Asian Radish

[Guest guest]

Pickled Asian Radish

 

1 lb. daikon radish, peeled and thinly sliced

1 tbsp. salt

2 cups white vinegar pinch salt

1 clove garlic, crushed

2 1/4 cups white granulated sugar

 

Combine radish with salt. Toss 5 to 6 times every five

minutes for 20 minutes. The salt will draw the

moisture from the radish, so the finished pickle will

be crisp. Meanwhile bring vinegar to a boil and add

salt, garlic and sugar. Simmer gently until sugar is

completely dissolved. Rinse radish and pat dry, place

in sterilized jars and pour hot brine over leaving 1/2

inch headspace, and seal. Allow jars to cool and then

refrigerate. Pickles should be ready to eat in three

to five days, keep refrigerated. Yields 2 pints.

 

 

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