As summer draws near I start to seriously crave dill pickles. In an effort to help satisfy that craving and use up the gigantic daikon radish I had, I whipped up some pickles! Daikon can often be a little too spicy for my tastes so pickling was not only a great option to use it up but to mellow out the strong flavors. Since these are refrigerator pickles, there’s no need to bust out the canning equipment. Simply follow the recipe then park the jar in the fridge.
1 clean quart jar and lid
1 tsp whole black peppercorns
1 tsp mustard seed
1 tsp dill seed
2 smashed garlic cloves
Several sprigs of fresh dill
Daikon radish sliced into 1/8 inch thick rounds or half moons (enough to fill the jar)
1 ½ cups filtered water
1 ½ cups white vinegar
Scant tbsp sea salt or kosher salt
Gently bruise or crush the peppercorns, mustard seeds, and dill seeds then add them to the bottom of the jar along with the garlic and fresh dill. Add as much of the sliced daikon to the jar that will fit, leaving about a half-inch of headspace at the top of the jar.
Combine the water, vinegar, and salt in a pot set over medium heat. Heat the pickling liquid until it just starts to simmer then carefully pour it into the jar. It should cover all of the daikon in the jar. Gently tap the jar on the counter to get the contents to settle then allow the pickles to cool for at least 30 minutes before putting the lid on the jar and placing it in the fridge. Wait at least 24 hours before enjoying to ensure that the radish has a chance to pickle. Makes 1 quart of pickles.
Recipe and Images by Courtney West @Sweetmiscellany