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Author Notes: I created this recipe based on Tyler Florence recipe. I wanted something unique for my Farmer's Market customers, and love the color and flavor that tumeric imparts on the daikon. I have also added Fresh Dill and Guajillo Pepper flakes to the brine. This is a very cleansing and healthy way to enjoy Daikon and I hope you will enjoy it. - Sunchowder
Makes 5 16 oz jars
- 2 pounds Fresh Daikon
- 2.5 cups Cider Vinegar
- 1 cup Water
- 1 teaspoon Tumeric
- 2 sprigs Fresh Dill
- 2 pieces Dried Guajillo Pepper
- 1 tablespoon Kosher Salt
- 1 tablespoon Sugar
- Wash and grate the outside peel of the Daikon, Chop into 1/4 inch thick slices and cut again into quarters for bite size pieces. Set this aside. In large non-reactive pot, Add vinegar, water, tumeric, dried guajillo pepper flakes (or substitute any chilli flakes), sugar and salt. Bring up to a boil and then turn down and simmer for 4 to 5 minutes to infuse the vinegar. Sterlize 5 16 oz jars in water bath canner, or use your dishwasher on the sterlize mode if you are keeping these in the fridge. Fill each sterlized jar with a nice piece of fresh dill and pack with daikon. Pour the yellow brine over the radish and seal the jars. If you are processing in water bath, boil for 16 minutes in the water bath. If you are not processing, you can let these cool on the counter and store in your fridge.
- This recipe was entered in the contest for Your Best Radish Recipe