Daikon Radish Pickles

I did make the Daikon/Watermelon Radish Pickles for our Master Gardener Potluck today.

I sliced up Green Meat radish, regular daikon radish, and a bunch of Mantanghong/Watermelon radishes. Then I threw in some salt, sugar, pepper, coriander, dill, allspice, garlic salt, onion powder, rice wine vinegar, red wine vinegar, and apple cider vinegar. You really don’t need 3 different vinegars, but I didn’t have enough of any one type. If I were doing it again, I think I’d use straight rice wine vinegar, salt, pepper, sugar, a little bit of thinly sliced onion, and a couple cloves of minced garlic rather than using all the spices. It was late last night, and I didn’t feel like slicing an onion!

About Rebecca

I'm a Horticulture Educator with Sedgwick County Extension, a branch of K-State Research and Extension, located in Wichita, KS. I teach about fruits, vegetables, and herbs.

Posted on November 4, 2010, in Harvesting & Eating and tagged , , . Bookmark the permalink. 1 Comment.

  1. Oooh I love daikon radish..
    But I’ve only tried the white one.. I’ll definitely try this recipe at home!

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