Just as we said on Wednesday, here’s the recipe for a quick daikon pickle. And by quick, we mean really quick. And easy enough that you can make it anytime you have daikon radishes. Or, if you don’t normally have daikon radishes, you can just pick one up and try it out. You’ll spend a total of about 10 minutes slicing, and then 30 minutes later: fresh scratched pickles.
Now, I’m not sure how authentic these pickles are, but we can tell you that the recipe is from Jaden Hair’s book Steamy Kitchen’s Healthy Asian Favorites, and, if you like it, you might want to check out her book, or at least her blog at steamykitchen.com, where you’re likely to find some great Asian recipes that you can whip up for dinner. But, in the meantime, let’s scratch up some pickles.
Makes 2 cups
Not much, right? So, for carrots, we went with organic, as they’re only about a dime more per pound. And, to us, it’s worth it. Even if it’s not healthier for us, it’s healthier for the soil and the farmworkers. The daikon was part of our weekly CSA share, so that was naturally-grown. For vinegar, we didn’t have rice vinegar, and went with a white wine vinegar, instead. Think of it as a Euro-Asian fusion.
Procedure in detail:
This recipe is so simple, we can’t think of what we’d put for detail, but we’ll include a couple photos.
Well, at least we can say that we tried it. But, we can also say that we’re not impressed. This recipe made for a smelly pickle. Sure, it has a bit of vinegar flavor, but also a horrendous sulfur-y odor, which was bad enough that we had to discard the pickles the next day. Perhaps boiling the daikon before pickling would cut down on the odor and taste. But even the pickled carrots were not really good, as they had no flavor other than a slight vinegar taste. Not enough for a pickle, in our opinion. As it stands, we doubt that we’ll be making this one again, and we’ll be looking for other ways to use the daikon that we’re sure to be getting this winter. One star.