Overnight Chinese Daikon Radish Pickles

Overnight Chinese Daikon Radish Pickles

22
MARBALET 45

"You can make this dish and 24 hours later eat the pickles."

Ingredients 8 h 50 m {{adjustedServings}} servings 22 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 22 kcal
  • 1%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 890 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
  2. Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.
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Reviews 22

  1. 23 Ratings

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Caroline C
5/26/2008

I used half rice vinegar and half apple cider vinegar. These were much better after 2 days in the fridge. Great to snack on but also really good in a regular green salad. Oh, and I don't know about anyone else, but I always peel daikons. Thanks!

AWO
8/31/2006

Very mildly pickled, but good taste and texture. Aside from chopping the daikon, there's very little work involved. I ate this with cucumber and avocado on flavored seaweed - a fabulous texture and taste combination!

THEBOYCANPLAY
1/22/2007

I made with cider vinegar because I didn't have any rice vinegar handy. They came out a bit more bitter than I would have expected, but I still loved them! I will make these again! They were great and easy for a bagged lunch! Thanks!