Pickled daikon

Daikon, such a versatile radish. Less pungent and peppery than its brothers and more watery….

Had it pickled with sushi, loved it and reproduced it this way: (makes a ½ gal jar)

• 1 cup rice vinegar
• 1 cup filtered water (no chlorinated tap water)
• 1 cup sugar ½ tsp turmeric 
• 4 juniper berries 
• 1 lbs daikon kosher salt 

Slice the daikon into ¼-inch thick rounds and cut them into semicircles. Salt the slices generously in a bowl then transfer to a colander and let them drain for one or two hours.

In the meantime, combine water, sugar,vinegar, juniper berries and turmeric in a saucepan and cook on medium heat to dissolve the sugar. Try not to reach the boil. Let it cool down covered and allow the flavors to infuse. Rinse the daikon slices with water, pat dry, arrange in a sterile mason jar and cover with the brine (filter through a very fine mesh/coffee filter). Refrigerate overnight.

Good after one week. Keeps 2 weeks.