by Sunchowder
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Photo by Sunchowder
Sunchowder's Notes:
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2 pounds
Fresh Daikon
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2.5 cups
Cider Vinegar
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1 cup
Water
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1 teaspoon
Tumeric
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2 sprigs
Fresh Dill
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2 pieces
Dried Guajillo Pepper
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1 tablespoon
Kosher Salt
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1 tablespoon
Sugar
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Wash and grate the outside peel of the Daikon, Chop into 1/4 inch thick slices and cut again into quarters for bite size pieces. Set this aside. In large non-reactive pot, Add vinegar, water, tumeric, dried guajillo pepper flakes (or substitute any chilli flakes), sugar and salt. Bring up to a boil and then turn down and simmer for 4 to 5 minutes to infuse the vinegar. Sterlize 5 16 oz jars in water bath canner, or use your dishwasher on the sterlize mode if you are keeping these in the fridge. Fill each sterlized jar with a nice piece of fresh dill and pack with daikon. Pour the yellow brine over the radish and seal the jars. If you are processing in water bath, boil for 16 minutes in the water bath. If you are not processing, you can let these cool on the counter and store in your fridge.
Ask the hotline about this step!I made this after having something like it in a restaurant. We're enjoying them. They keep getting crisper and hotter, and more enjoyable.
WOW - these look wonderful! Your flavor combination looks really interesting - I've gotta try it. And I agree with Liz - I love the way you write out your ingredients on your labels too. Really nice idea.
Ah Thanks ChezSuzanne! The photo was taken of the actual jars that I bring to the market. Thanks for your lovely compliment! ;)
Thanks Liz! They are tasty, they have a strong smell to them, but quite yummy :)
These look tasty. I love the way you write out your ingredients on labels with your products!
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
so excited to find this recipe -- my jars are processing as i type! i realized at the last minute that i didn't have cider vinegar, so i substituted rice vinegar. i'll let you know how it turns out!