Daikon radishes tend to be very large, as much as 18 inches long and 2½ inches thick. Even though I bought the smallest radish in the bin I still had half a radish left after I had cut up the portion I was using in the Yosenabe. What to do with it? I had already made cucumber pickles, but how about daikon pickles? I switched the radish for the cucumbers in my Quick Pickled Japanese Cucumbers. Since the radish is a bit firmer than the cucumbers, I gave it an hour in the salt before rinsing it off.
Karl’s Quick Pickled Daikon Radish
Based on a http://www.thekitchn.com recipe
½ daikon radish (about a cup)
2 tsp. Kosher salt
1/4 cup rice vinegar
2 Tbs. sugar
2 Tbs. black sesame seeds
1 Tbs. wakame, reconstituted in water, drained and chopped fine
1. Wash and peel the daikon radish. Cut it in half lengthwise and slice in thin half moons. Place in a bowl and sprinkle the 2 teaspoons of salt on them, and set aside for 1 hour stirring occasionally.
2. Combine last 4 ingredients in a small pot and bring to a low boil.
3. Rinse the salt off the cucumbers in hot tap water and drain.
4. Add the daikon radish to a lidded container and pour the contents of the pot over them. Let cool and then place the container in refrigerator for at least 3 hours. They will be ready to eat then, but their flavor will improve over time.