Slices of peppery daikon radish are quick-pickled with dill, garlic, and spices. These vegan and gluten free quick pickles are a great way to mellow the bite of daikon while also extending its season!
Daikon radishes remind me of gigantic white carrots. Or maybe gnarly witch fingers. I’m sure you’ve seen them at the market before and wondered what the heck they were and how to prepare them. Sometimes they are so large, that they’re often sold cut into smaller portions! Have you ever tried one? They have that characteristic snappy crunch of a radish but with more of a pungent, peppery bite. They’re often cooked, fermented, or pickled to help mellow their spicy bite.
Since summery temperatures are slowly creeping in along with my dill pickle craving, I knew exactly how I wanted to enjoy these daikon radishes from my CSA share with local farm Loam Agronomics! These refrigerator pickles have the crunch and flavor you love in a dill pickle but they’re made with daikon radishes. The pickling process helps to mellow the spicy bite of the radishes while also helping to extend their shelf life a bit. Since these are quick pickles, there’s no need to bust out the canning equipment. Simply follow the recipe then park the jar in the fridge!
Dill Pickled Daikon Radish
- Total Time: 10 minutes
- Yield: 1 quart
- Diet: Vegan
Description
Slices of peppery daikon radish are quick-pickled with dill, garlic, and spices. These vegan and gluten free quick pickles are a great way to mellow the bite of daikon while also extending its season!
Ingredients
- 1 clean quart jar and lid
- 1 tsp whole black peppercorns
- 1 tsp mustard seed
- 1 tsp dill seed
- 2 smashed garlic cloves
- Several sprigs of fresh dill
- Daikon radish sliced into 1/8 inch thick rounds or half moons (enough to fill the jar)
- 1 ½ cups filtered water
- 1 ½ cups white vinegar
- Scant tbsp sea salt or kosher salt
Instructions
Gently bruise or crush the peppercorns, mustard seeds, and dill seeds then add them to the bottom of the jar along with the garlic and fresh dill. Add as much of the sliced daikon to the jar that will fit, leaving about a half-inch of headspace at the top of the jar.
Combine the water, vinegar, and salt in a pot set over medium heat. Heat the pickling liquid until it just starts to simmer then carefully pour it into the jar. It should cover all of the daikon in the jar. Gently tap the jar on the counter to get the contents to settle then allow the pickles to cool for at least 30 minutes before putting the lid on the jar and placing it in the fridge. Wait at least 24 hours before enjoying to ensure that the radish has a chance to pickle.
Makes 1 quart of pickles.
Notes
- This recipe is enough for one quart jar. If you’d like to make more, simply multiply the recipe accordingly!
- Prep Time: 10 minutes
- Category: side
Hello friends! I’ve been meaning to share these lovely savory biscuits with you for a while but stuff happens (you know the drill I’m sure). I’ve been transitioning into more freelance work lately and adjusting to new schedules and deadlines. And, I’ve been trying to challenge myself to push the boundaries when it comes to my creative life (i.e. photography and this space). It’s easy for me to get stuck in ruts because they feel comfortable and safe. But, it’s when we start pushing forward into the unknown that we often learn the most.