Jess and I have tried many a pickling recipes but I have noticed that I have never tried a sweet pickle. This is a recipe from Tyler Florence on Food Network, I give him total credit for this one. I had two giant diakon radishes so why not try it now, right? They were great on sandwiches, perfect for an outdoor picnic as we are entering spring!
- 1 cup Rice Vinegar
- 1 cup Water
- 1 cup sugar
- 1/4 teaspoon tumeric
- daikon radish
- 1/4 cup Kosher salt
In a small sauce pan combine the vinegar, water, sugar, and tumeric and bring it to a boil. Stir to dissove. Once it comes to a boil, remove it from the heat and let it cool.
Peel the radish and cut into pickle sized pieces.
Place the pieces into a colander and toss with the salt. Mix it well and let it sit for at least an hour. When the time is up rinse all the salt off very well. Place the radish pieces into a large glass mason jar.
Place a piece of cheese cloth over the top of the jar to catch the solids from the liquid as you pour it into the jar.
Let the pickles sit in the jar for at least 24-48 hours. I feel like they only get better with time, about a week is good for pickle time with us. After they sit they take on this beautiful vibrant yellow color from the tumeric, gorgeous. My one complaint about these is that the smell is pretty pungent. That’s why I mentioned the picnic! haha! Enjoy!