Pickled daikon

Pickled daikon

By
From
Chefs Eat Toasties Too
Makes
600 g
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
375ml rice wine vinegar
170g caster sugar
1 teaspoon mustard seeds
1/2 diakon, peeled and cut into strips using a vegetable peeler

Method

  1. Combine the vinegar, sugar and mustard seeds in a small saucepan and bring to the boil. Stir the liquid to dissolve the sugar then remove the pan from the heat. Leave to cool then dress the daikon with a quarter of the liquid.
  2. Seal or cover and leave to pickle in the refrigerator for a minimum of 3 hours. The rest of the pickling liquid can be stored in the refrigerator for a few weeks and used as needed for quick pickling.
Tags:
Toasties
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