Beet Pickled Daikon Radish:

1 cup              apple cider vinegar

1 cup              water

1 TB                salt

1 tsp                sugar

1/2 tsp             black peppercorns

1/2 tsp              fennel seeds

1/2                    shallot, smashed

1                       small, beet

1/2                    large, daikon radish

-Bring the liquid to a simmer and then set aside while you cut the vegetables.

-Slice the daikon into thin rounds and the beet into 8 wedges.

-Pour the still-hot liquid over the radish and beets and allow to steep/pickle until the liquid has come down to room temperature.

-Place the radish still submerged in the liquid into the fridge until completely chilled. Add to salads, sandwiches, and whatever else needs a little acidic kick!



Posted by:Ashley

2 replies on “Beet Pickled Daikon Radish

    1. Hi Sage. Honestly, since these were nice and thin, you can eat them after a few minutes or you can leave them in a fridge for a week! They’re great either way.

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