3h 15 min
About 4 cups.
This sweet and savoury brine turns crunchy daikon radish into a delicious pickle. Serve on a sandwich or alongside your favorite cheeses for the perfect snack.
cup distilled white vinegar
Tbsp coriander seeds or 1 tsp ground coriander
Tbsp mustard seeds
tsp celery seeds
tsp ground turmeric
daikon (about 1 ¼ lbs), cut into ½-inch cubes
In a medium pot over high heat, bring the sugar, vinegar, coriander, mustard seeds, celery seeds and turmeric to a boil. Add the daikon and return to a simmer. Remove the pot from the heat and transfer to a 1-quart Mason jar or large bowl. Let the daikon cool for at least 3 hours before eating or store in the fridge in an airtight container for up to 3 weeks.