Tasty topping for tacos, burgers and bowls!
This quick pickled daikon is a spin off a Korean style recipe but I added fresh grated ginger and turmeric for both flavour and added health benefits as both have strong anti-inflammatory and immune boosting properties. Daikon radishes also boast a host of anti-oxidants and are rich in Vitamin C. These quick pickles are a delightful addition to tacos, bowls and burgers or thrown into a salad for some crunch and tang. Not gonna lie, they smell awful when you open the jar but they taste delicious!
- Gluten free
- Dairy free
- Nut free
- Vegan/vegetarian
Ingredients:
- 1 large deacon radish, peeled, sliced or cubed
- 2 inch piece ginger, peeled and grated
- 2 inch turmeric root, peeled and grated
- 1 bay leaf
- 1/2 tsp peppercorns
- 1 1/2 cup water
- 1 1/2 cup rice or apple cider vinegar
- 1/3 cup cane sugar
- 1 tbsp sea salt
Directions:
- Begin by sterilizing a 1 litre glass mason jar with boiling water.
- Peel then grate the turmeric and ginger, placing them in the bottom of the jar.
- Add bay leaf and peppercorns to the jar.
- Peel the daikon then slice into cubes or thin slices and place them in the jar.
- In a small sauce pan, combine the water, vinegar, sugar and salt and heat on low until sugar and salt is fully dissolved.
- Pour liquid into jar over top ingredients.
- Place a pickle weight on top if desired.
- Cover and store in fridge.
Enjoy on tacos, salads, burgers, bowls or any way you choose!
If you like this recipe you may also like these Refrigerator Red Onion Pickles
You could also give these Homemade Masa Harina Flour Tacos – A Crowd Pleaser a go if you need an excuse to make these Daikon pickles!