Ingredients Needed

• 500 g (1.1 lb) daikon radish 
• ▢250 ml (1 cup) Rice Wine Vinegar  ( big bottles are cheaper at the asian grocer)
• ▢250 ml (1 cup) boiled water
• ▢110 g (½ cup) white granulated sugar
• ▢3 teaspoon coarse sea salt ( I use pink salt cause its what i have on hand)
• ▢1 long red cayenne chilli – finely sliced, optional

Instructions

To Sterilise the Jars:

• Sterilise the jar or jars you’ll be using to store the pickles. Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts – if they do, allow them to air dry, instead of placing in the oven.Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes. Keep the jars warm.

Pickled Daikon:

• Peel the daikon and thinly slice into rounds. Or dice, or chop into battons, cut them how you want to eat them! I do a mix of all three.
• For the pickling liquid, combine the rice wine vinegar, water, sugar and salt in a saucepan.
• Bring to a simmer, stirring to dissolve the sugar. Simmer for 3 minutes.
• Add the daikon and pieces of chilli (if using) to your warm jars or containers.
• Pour over the pickling brine.
• Seal the jar immediately, and allow to cool on the bench before placing in the refrigerator.The Pickled Daikon can be enjoyed once cool, but I recommend leaving them for 24-48 hours to allow the flavours to develop.