Chunky Pickled Daikon and Cucumber
Pickled daikon and cucumber is cool, crunchy, and refreshing, and it pairs perfectly with heavier dishes. Crisp, sweet, and sour, it also makes a nice snack and is not only delicious, the chunks are satisfying to munch on!
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb. daikon ((or Korean radish))
- 1/4 lb. cucumber
- 1/2 cup hot water
- 1/2 cup white vinegar ((or rice vinegar))
- 2 1/2 tablespoons sugar
- Pinch sea salt
- 1 teaspoon chili pepper flakes
- 1-2 fresh Thai chili peppers, cut lengthwise
Instructions
- 1
Add the sugar and salt to the hot water and stir to dissolve completely. Add the vinegar and set aside.
- 2
Peel and cut the daikon into 1/2-inch chunks.
- 3
Cut the cucumber into 1/2-inch chunks.
- 4
Transfer the daikon and cucumber chunks to a clean jar or food container.
- 5
Pour the vinegar solution into the jar. Gently shake the jar to help the chunks settle.
- 6
If the daikon and cucumber are not completely submerged, top off either more vinegar, water, or equal parts of both.
- 7
Seal the jar or container and store in the refrigerator, waiting until at least overnight before eating.