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Monday, September 16, 2013

Daikon Pickles

Prior to making this dish, I had never eaten a daikon radish in my life, but now, after trying Daikon Pickles, I’m slightly addicted to this slightly odd ooking yet delicious vegetable. I first spotted the recipe for  Daikon Pickles in Candice Kumai’s book Cook Yourself Sexy, and thought it looked intriguing. Bored with my usual repertoire of  recipes, I decided this give this totally different dish a try. I followed the recipe almost exactly with the exception of substituting Truvia sweetener for the sugar (which worked out great). Daikon pickles are very easy to prepare but but be sure to allow adequate time for cooling and refrigeration. To make these spectacular pickles, all you have to do is thinly slice the radishes, cover them in a vinegar mixture, and refrigerate overnight. The pickles are ready to eat after 24 hours but they only get better with time. Daikon Pickles taste spectacular on their own as a refreshing snack, but they also make a phenomenal topping for salads, burgers, rice dishes, or anywhere that needs a zing of flavor.

Daikon Pickles
(Based on this recipe by Candice Kumai)
Gluten Free
Makes approximately  3 cups (about 12 servings)
Click Here for Printable Recipe

daikon pickles

1 cup rice wine vinegar
1 cup water
3/4 cup Truvia sweetener
1/4 cup kosher salt
2.5 pounds Daikon radish, about 2-3 small or 1 large radish (you can find Daikon in the produce section of large supermarkets or Asian markets)

1. Add vinegar, water, Truvia, and salt to a medium saucepan. Bring mixture to a boil over medium high heat, stirring occasionally.

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2. Once boiling, continue to cook over medium high heat, stirring occasionally, until Truvia dissolves (5-7 minutes). Remove saucepan from heat and let cool to room temperature (about 45 minutes).

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3.While the vinegar mixture is cooling, use a vegetable peeler to peel the daikon radish.
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4. Using a sharp knife or mandoline slicer, slice radishes into thin circles and transfer to a large mixing bowl (preferably with a lid). 
{Note-A mandoline slicer makes the process a lot quicker so if you plan on making Daikon pickles a lot, I would recommend getting one. After making this recipe several time, I just grabbed the OXO Mandoline Slicer at my grocery store and have found it quite useful for making pickles as well as other recipes.}

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5. Once the vinegar mixture is at room temperature, pour over sliced radishes.

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6. Stir gently to combine vinegar and daikon until all of the daikon slices are submerged in vinegar. Place lid on mixing bowl (or cover with a layer of plastic wrap, followed by a layer of aluminum foil) and transfer pickles to refrigerator. Refrigerate for at least 24 hours.

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7. After 24 hours, scoop daikon pickles from mixing bowl into glass jars (you can use 1 large jar, a couple small jars, or whatever works best for you).

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8. Store jars in the refrigerator for up to two weeks. Simply grab a few pickles as desired, for a snack or recipe. Enjoy!

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Nutrition Information--approximately 16 calories per serving (about 1/4 cup of pickles)
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