Rating: 3.88 stars
25 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

You can make this dish and 24 hours later eat the pickles.

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Recipe Summary test

prep:
20 mins
additional:
8 hrs 30 mins
total:
8 hrs 50 mins
Servings:
2
Yield:
2 cups
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.

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  • Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

Nutrition Facts

22 calories; protein 0.6g; carbohydrates 3.7g; fat 0.7g; sodium 890.4mg. Full Nutrition
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Reviews (23)

Most helpful positive review

Rating: 4 stars
05/26/2008
I used half rice vinegar and half apple cider vinegar. These were much better after 2 days in the fridge. Great to snack on but also really good in a regular green salad. Oh, and I don't know about anyone else, but I always peel daikons. Thanks! Read More
(61)

Most helpful critical review

Rating: 3 stars
01/06/2009
nice 'n easy but a bit bland helped by using a bit of soy sauce Read More
(18)
25 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
05/26/2008
I used half rice vinegar and half apple cider vinegar. These were much better after 2 days in the fridge. Great to snack on but also really good in a regular green salad. Oh, and I don't know about anyone else, but I always peel daikons. Thanks! Read More
(61)
Rating: 5 stars
08/31/2006
Very mildly pickled but good taste and texture. Aside from chopping the daikon there's very little work involved. I ate this with cucumber and avocado on flavored seaweed - a fabulous texture and taste combination! Read More
(46)
Rating: 5 stars
01/22/2007
I made with cider vinegar because I didn't have any rice vinegar handy. They came out a bit more bitter than I would have expected but I still loved them! I will make these again! They were great and easy for a bagged lunch! Thanks! Read More
(36)
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Rating: 5 stars
01/25/2004
These were very good and very easy! I imagine you could use other crisp veggies (including cucumber) if daikon radishes are not available. Read More
(22)
Rating: 4 stars
02/21/2006
Daikon Radishes are LARGE. I wasn't sure what to do with my left overs so this recipe was GREAT! I will buy my next Daikon with this recipe in mind! Read More
(19)
Rating: 3 stars
01/06/2009
nice 'n easy but a bit bland helped by using a bit of soy sauce Read More
(18)
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Rating: 4 stars
03/24/2009
Maybe my plastic containers don't form perfect seals but my house smelled of pickling juices for several days while these sat in the fridge. Consider yourself warned. The daikon pickles are decent though certainly not the same style as you'd get at one of the few Chinese restaurants that have them. As for how I made them I peeled the daikon (the recipe skipped this step) then chopped it. Because the recipe didn't say I chopped it into 3/4 inch cubes. It took about half a large daikon to make 1 1/2 cups of chopped daikon. And indeed in step one they did release two tablespoons of water. In step two I skipped the optional sesame oil. Read More
(18)
Rating: 5 stars
12/20/2005
I love daikon and this made great pickles. Very yummy. Read More
(17)
Rating: 4 stars
05/11/2009
I had some daikon leftover from making ramen and I'm so glad I found this recipe! I love pickles: The sesame oil adds a really nice flavor and you only need a few drops. Some of my daikon were sliced some were chopped. I found that its easier to work when its chopped or julienned. Read More
(13)