Crunchy Daikon Jalapeno radish pickles with savory flavors from soy sauce and sake. They are the perfect side dish for any Asian meal or as a topping for sandwiches.
Variations
Gluten-free – The soy sauce can be replaced with tamari, however the pickles will taste slightly different since tamari has a richer flavor and tends to be less salty than soy sauce.
Spice – Remove the seeds from the jalapeno if you prefer a less spicy pickle. Or add a teaspoon of crushed red pepper if you’d like to turn up the spice.
Serve with
Baked Meatballs with Sriracha Mayo
Miso Chicken
Daikon Jalapeno Pickles
Easy Daikon radish pickles with onions and jalapenos.
Servings: 48 ounces
Equipment
- 2 24 ounce mason jars
Ingredients
- 1 pound Daikon (Japanese radish) cut in half lengthwise and sliced into ¼-inch pieces
- 2 large jalapenos sliced
- 1 large onion diced
- 1 cup soy sauce
- 1½ cup white vinegar
- ½ cup cooking sake
- 1 cup white sugar
Instructions
- Pack the jars with the radish and jalapeno slices and diced onions.
- Combine the soy sauce, white vinegar, sake, and white sugar in a small saucepan over medium heat and stir until the sugar dissolves. Heat the saucepan until the mixture starts to boil and remove from heat.
- Immediately pour the mixture over the vegetables in the jars. The liquid should fill both jars to the top. If there is not enough liquid, fill the remaining space with a little water.
- The vegetables will float to the top of the jar. To ensure they stay submerged, weigh the vegetables down with wooden or ceramic soup spoons.
- Allow the jars to come to room temperature, then remove the spoon and cover. Let the pickles sit overnight at room temperature then transfer to the refrigerator where they can be stored for up to 6 months.
Notes
The pickles can be eaten after the first day, but will be best after 2-3 days of pickling. They will continue to develop a rich flavor.
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