Easy Pickled Daikon How To Make Yellow Pickled Radish

Ingredients

1/3 c. water

1/3 c. rice wine vinegar

1/4 c. granulated sugar

1 1/2 tsp. kosher salt

1 tsp. ground turmeric

1 small daikon radish, peeled and thinly sliced (about 8 oz.)

1 clove garlic, grated (optional)

Preparation

Step 1In a small pot over medium heat, bring water, vinegar, sugar, salt, and turmeric to a boil. Once sugar is completely dissolved, remove from heat.Step 2Pack daikon and garlic (if using) into a sterilized pint-sized glass jar and pour over vinegar solution. Seal jar, let cool to room temperature, then transfer to the refrigerator. Step 3Let sit at least 24 hours before serving.

All you need is 7 ingredients, 10 minutes hands-on time, and a little patience: in order for that yellow color to penetrate through the pickles, you have to let it sit for 1 to 2 days in the fridge. And just a disclaimer: when you pop open that jar of fermenting radish, it will smell a bit sulfuric and…farty. Facts are facts! Just be prepared. If you’ve made these pickles, drop us a line down below and let us know what you think! If you want more pickles, how about some pickled carrots, cucumber pickles, or beet pickled eggs?