If you enjoy the Worlds Number # 1 most Favorite "Movie Snack".....No it is not "Popcorn".
It's that Sweet and Salty Snack "Dried Smoked Squid"
Then you will love making this easy recipe for Pickled Dakion Radishes.
These quick Korean pickles are flavored with rice vinegar, garlic, turmeric, bay leaves, and black peppercorns. The turmeric is the key ingredient for getting that bright yellow color.
Makes 1 large jar
ACTIVE TIME:
15 minutes
TOTAL TIME:
2 hours
Ingredients
1 1/2 cups Unseasoned Rice Vinegar
1/2 cup Sugar or "Equal" (Sugar Substitute)
1 tablespoon Kosher Salt
2 medium Cloves Garlic, (halved lengthwise)
1 teaspoon Turmeric Powder
15 whole Black Peppercorns
2 Bay Leaves
1 pound Daikon Radish, peeled and cut into 4- by 1/4-inch Strips or Coins
Directions
1.
In a medium saucepan, stir together water, vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves. Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves. Remove from heat and add Daikon Radishes. Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours.(Pressing a paper towel against the brine's surface ensures that the radish is fully submerged, for more effective pickling.)
2.
Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.
Enjoy!
Doug
