Ingredients
- 1 1/2 cups (355ml) water
- 1 1/2 cups (355ml) unseasoned rice vinegar
- 1/2 cup (100g) sugar
- 1 tablespoon (15g) Kosher salt
- 2 medium cloves garlic, halved lengthwise
- 1 teaspoon ground turmeric
- 15 whole black peppercorns
- 2 bay leaves
- 1 pound (450g) daikon radish, peeled and cut into 4- by 1/4-inch strips (see note)
Directions
- In a medium saucepan, stir together water, vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves. Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves. Remove from heat and add daikon. Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours.
- Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.
Nutrition
(per serving) 28 Calories 0g Fat 5g Carbs 0g Protein Nutrition Facts Servings: 8 to 10 Amount per serving Calories 28 % Daily Value* Total Fat 0g 0% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 202mg 9% Total Carbohydrate 5g 2% Dietary Fiber 1g 3% Total Sugars 4g Protein 0g Vitamin C 7mg 34% Calcium 13mg 1% Iron 0mg 1% Potassium 135mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.