Pickled Daikon and Radish Recipe

August 16, 2:33 PMHonolulu Cooking ExaminerAshley Brooks

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I was so inspired by my $10 box of veggies from Otsuji Farm that I created this pickle recipe.  It is a pretty traditional Tsukemono recipe with the addition of chili peppers, garlic and ginger. The result is tangy, sweet and spicy.

Otsuji Tsukemono-pickled daikon and radishes

(See my review of Otsuji Family Farm)

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Otsuji Tsukemono Recipe

1 large daikon

1 bunch of radishes, washed

1 Tbs. salt

4 chilies

2 cloves of garlic

1 1 inch piece of ginger peeled

1 ½ cups of rice vinegar

½ cup water

1 cup sugar

2 Mason Jars

Wash and peel the daikon.  Slice the daikon into very thin slices about 2 inches in diameter.  You may need to cut it in half first in order for the slices to be uniform.

Next, slice the radishes into very thin slices.  Place the daikon and radishes into a colander and sprinkle with salt.  Toss to coat completely and allow them to drain for 1 hour.

While the radishes and daikon are draining, sterilize your jars and lids by placing them in boiling hot water for 5 minutes.  Carefully remove from the water and allow to dry on paper towels.

Then, slice your ginger on a bias, again very thin. Divide ginger equally among the 2 jars.  Place 2 chili peppers and 1 garlic clove in each jar.

In a non reactive pot bring water and vinegar to a simmer. Add sugar and allow it to dissolve.  Pour hot vinegar mixture over contents in the jar. 

While the liquid cools, rinse the salt off of the radishes and daikon with cold water.

Lay them out onto paper towels and dry off.  Keep at room temperature until vinegar mixture is cooled.

Place radishes and daikon into jars, lid and refrigerate at least overnight.  Enjoy within 1 month.

Otsuji Tsukemono Recipe

 1 large daikon

1 bunch of radishes, washed

1 Tbs. salt

4 chilies

2 cloves of garlic

1 1 inch piece of ginger peeled

1 ½ cups of rice vinegar

½ cup water

1 cup sugar

2 Mason Jars

Wash and peel the daikon.  Slice the daikon into very thin slices about 2 inches in diameter.  You may need to cut it in half first in order for the slices to be uniform.

Next, slice the radishes into very thin slices.  Place the daikon and radishes into a colander and sprinkle with salt.  Toss to coat completely and allow them to drain for 1 hour.

While the radishes and daikon are draining, sterilize your jars and lids by placing them in boiling hot water for 5 minutes.  Carefully remove from the water and allow to dry on paper towels.

Then, slice your ginger on a bias, again very thin. Divide ginger equally among the 2 jars.  Place 2 chili peppers and 1 garlic clove in each jar.

In a non reactive pot bring water and vinegar to a simmer. Add sugar and allow it to dissolve.  Pour hot vinegar mixture over contents in the jar. 

While the liquid cools, rinse the salt off of the radishes and daikon with cold water.

Lay them out onto paper towels and dry off.  Keep at room temperature until vinegar mixture is cooled.

Place radishes and daikon into jars, lid and refrigerate at least overnight.  Enjoy within 1 month.