Are you ready to transform ordinary vegetables into a mouthwatering sensation that will tantalize your taste buds? This quick and easy Japanese-style pickled daikon and cucumber recipe is about to become your new culinary obsession! In just 20 minutes, you'll create a vibrant, crunchy side dish that adds a zesty punch to any meal, turning even the simplest plate into a gourmet experience.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Japanese
Serves: 6 servings
Ingredients
- 1 daikon radish
- 1 cucumber
- 1 cup rice vinegar
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon chili flakes
Instructions
- Begin by preparing the vegetables. Rinse the daikon radish and cucumber under cold water to remove any dirt. Peel the daikon radish using a vegetable peeler and cut it into thin rounds or matchsticks, depending on your preference. For the cucumber, you can either peel it or leave the skin on for added texture. Slice the cucumber into thin rounds or half-moons.
- Place the sliced daikon and cucumber into a large mixing bowl. This will allow you to easily mix the vegetables with the pickling brine later.
- In a separate bowl, combine the rice vinegar, sugar, salt, and chili flakes. Whisk the mixture together until the sugar and salt are fully dissolved. This will create your pickling brine.
- Pour the pickling brine over the sliced daikon and cucumber in the mixing bowl. Ensure that all the vegetables are well coated with the brine.
- Cover the bowl with plastic wrap or transfer the mixture to a clean glass jar with a lid. Allow the vegetables to pickle at room temperature for about 15-20 minutes. This quick pickling method enhances the flavors while keeping the vegetables crisp.
- After the pickling time is complete, taste the vegetables. If you prefer a stronger flavor, let them sit for an additional 10 minutes. You can also refrigerate the pickled daikon and cucumber for longer storage, which will intensify the flavor over time.
- Once pickled to your liking, serve the pickled daikon and cucumber as a side dish, garnish, or topping for rice, salads, or sushi. Enjoy your refreshing Japanese-style pickled vegetables!
Tips
- Choose fresh, firm vegetables for the best texture and crunch. Look for daikon radish and cucumbers that are free from blemishes.
- For uniform pickling, slice your vegetables as consistently as possible - thin rounds or matchsticks work best.
- Adjust the chili flakes to control the heat level. More flakes mean more spice!
- While the recipe suggests a 15-20 minute pickling time, you can refrigerate the pickles for deeper flavor development.
- Use a clean, non-reactive glass jar or bowl for pickling to preserve the bright, fresh taste.
- These pickles are versatile - try them as a side dish, sushi accompaniment, or even as a zesty sandwich topping.
Nutrition Facts
Calories: 35kcal
Carbohydrates: 8g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
