Tuesday, March 30, 2010

Daikon Pickle (Takuwan)

1 to 2 medium sized daikons
1/4 tsp. turmeric
1/4 cup salt, or less
1/4 cup white vinegar
1 and 3/4 cup sugar, or less

Mix last four ingredients into a paste.
Wash daikons, do not dry or peel skin. Slice daikons into 1/4 inch-thick rounds or french-fry-size sticks, about 2 inches long. Put into bowl.
Pour paste over daikons and mix well.
Cover and let sit for three days.
Place mixture into jar, cover, and refrigerate. Pickles will last indefinitely in refrigerator (I still have some delicious ones from last season. . . )

From: Satchiyo, Weavers Way Co-op member (this is her mother's recipe!)

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