Friday, July 6, 2018
PICKLED KOREAN RADISH
1 pound daikon radish, peeled, cut or cubed
1/3 cup white vinegar
1/3 cup white sugar
1/3 cup water
1/2 tsp salt
Add sugar, water, vinegar, and salt to a medium size saucepan. Place on to medium to high heat.
Mix and combine until sugar fully dissolves. Takes about 2-3 minutes
Take off heat and allow to fully cool
Peel daikon radishes and cut into ½ inch round discs. Take each disc and cut into ½ inch cubes and set aside
Place cubed radish into jar and pour pickling liquid over. Seal and place in refrigerator
Let the relish sit in the refrigerator of a few days.
Enjoy the tangy, refreshing, and crunchy pickled radish!