Sweet Pickled Daikon Radish Recipe

• 份量: 16 servings
• 活動時間: 5 minutes
• 總時間: 2 days 20 minutes

食材

1 pound daikon radish

1 1/2 cups rice wine vinegar

1/2 cup water

1/2 cup sugar

1 tablespoon pickling salt

1/2 teaspoon black pepper corns

步驟

Prepare a small canning pot and 2 pint jars. Place 2 new lids in a small pot of water and bring to the barest simmer.

Slice daikon into thin rounds using a mandoline, food processor or knife. Keep the slices around 1/4 inch thick so that they retain some crunch.

Combine rice wine vinegar, water, sugar and salt in a medium saucepan and bring to a boil.

Divide peppercorns between your two jars.

Pack daikon slices into jars. One pound should fit perfectly into two pint jars. Top with boiling brine, leaving 1/2 inch headspace.

Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.

Wipe rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in).

When time is up, remove jars from canner and let cool on a folded kitchen towel.

When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good.

Store jars in a cool, dark place. They are ready to eat within 48 hours, but can be kept up to one year.

營養

• 每份大小: makes 2 pints
• 卡路里: 33 kcal
• 總脂肪: 0 g
• 飽和脂肪: 0 g
• 不飽和脂肪: 0 g
• 膽固醇: 0 mg
• 鈉: 223 mg
• 總碳水化合物: 7 g
• 膳食纖維: 0 g
• 總糖: 7 g
• 蛋白質: 0 g