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Daikon Jalapeno Pickles

Easy Daikon radish pickles with onions and jalapenos.
Prep Time20 minutes
Cook Time5 minutes
Resting Time8 hours
Total Time8 hours 25 minutes
Course: Side Dish
Cuisine: Asian, Korean
Keyword: Asian pickles, Daikon, Daikon Jalapeno pickles, spicy Asian pickles
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
  • 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.