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!
Delicious.
Thanks for this. How long do they have to cure before they’re genuinely cured / ‘pickled’?
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.