Sweet Pickled Daikon

by Louise Goodson


Half a cup of rice vinegar
Quarter cup of white sugar
Pinch of turmeric (for colour)
4 whole peppercorns
One medium sized daikon (sliced thinly, on a mandolin preferably)
Tiny pinch of salt


Bring vinegar and sugar to a boil in a saucepan, leave to cool. Slice daikon and place in a clean large jar with a lid. When vinegar mix is cool taste to see if you like the blend, and add more vinegar or sugar depending on your tastes. Blend with the turmeric, salt and pepper and pour over daikon. Put lid on tightly and gently turn jar over and over till the daikon is well covered and then refrigerate overnight. This tastes better after 2 or 3 days.

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— Lila

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