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Pickled Daikon Radish
From Statesboro Market2Go
<p>A crisp & tangy Japanese recipe for pickled radish. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: Justonecookbook.com (Entered by Ariana Giddens)
1 pound Daikon radish
1 Dried red chili pepper
2 tablespoons Rice vinegar
1 teaspoon Sake (optional)
1 tablespoon Kosher salt
1/3 cup Sugar
Step by Step Instructions
- Peel the Daikon radishes and cut them into 1/4 inch slices. Cut the chili pepper into small pieces (remove seeds if desired).
- Put all the ingredients into a resealable plastic bag and rub them together until well coated.
- Remove the air from the bag and seal. The pickles may be used after 2 or 3 hours. The pickles can be stored in the refrigerator for up to a month.
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