Sweet and Salty Pickled Daikon

Directions

Make the brine. Combine vinegar and water in a medium pot over medium heat and allow to heat until warm to the touch. Add sugar, salt, and turmeric and stir well to dissolve. Remove from heat.

For true canning, sterilize jars and lids by running through the dishwasher, boiling for 10 minutes or holding in a 275 oven for 20 minutes. Afterwards, handle with washed hands or a clean dish towel. Start a large pot of water (big enough to submerge your jars) boiling. For fridge canning, it is still advisable to sterilize your jars. Your pickles will last longer and be less susceptible to molding this way.

Combine daikon and carrot slices in a colander nested into a large bowl and salt generously. Toss to coat, then allow to weep for 1 hour. Discard liquid and rinse veggies with cold water. Shake off excess water.

Pack daikon and carrot slices into jars, taking care to leave about 1/2″ of headspace while firmly filling the bottom of the jar. Add one slice of carrot for every few chunks of daikon slices, dispersing randomly for visual variety. Sprinkle in about 5 whole peppercorns per 4 ounces of jar space. If you’re using a 4oz jelly jar, you’ll pack in one layer of veggie slices and 5 peppercorns.

Pour brine into each jar, filling most of the way and leaving just about 1/4″ of headspace. You will likely have some leftover brine (save it for later!).

For fridge canning, screw on lids and refrigerate for at least 24 hours before eating. Can keep for up to one month in the fridge.

For true canning, twist lids on just fingertip tight and carefully lift into boiling water. Allow to process for 10 minutes, then remove and allow to drip dry on a rag or dish towel. Properly canned pickles are shelf-stable indefinitely. Non-refrigerated pickles will soften over time.