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Pickled Daikon (Quick & Easy Recipe)

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Make your own quick and easy pickled daikon with this delicious recipe! Perfect for adding a crunchy, spicy flavor to any dish.

This popular Asian condiment is a crunchy, flavorful addition to any dinner or lunch table.

Pickled Daikon

Daikon, also known as white radish, is a versatile vegetable that can be pickled and enjoyed in many different ways.

Pickling daikon is an easy process that doesn’t require much time or effort, but yields delicious results.

Pickled Daikon

This recipe uses a quick pickling technique so no fancy equipment is needed.

Pickling is a great way to preserve and add flavor to your favorite vegetables.

Daikon radishes are a popular choice for pickling because of their crisp texture and mild flavor.

Pickled Daikon

Plus, the spicy and sweet flavors of this unique condiment blend perfectly with a variety of different dishes.

Tools Needed

  • two clean pint jars and lids
  • cutting board
  • vegetable peeler
  • 1 knife
  • 1 saucepan

Pickled Daikon Radish Ingredients

Pickled Daikon ingredients
  • a daikon radish
  • unseasoned rice vinegar
  • water
  • granulated sugar
  • coarse salt
  • fresh ginger
  • garlic
  • bird’s eye chili (or another long spicy chili)
  • whole mustard seed

How to Make Pickled Daikon

Start by setting aside two clean pint jars and lids.

Next, peel and slice the daikon into ¼”/6mm thick by 3”/7.5cm long sticks.

Pickled Daikon

Take the fresh ginger and peel it and then slice it thinly into 6 or so even slices.

Pickled Daikon

Chop the stem off the pepper and slice it in half.

Layer the sliced daikon tightly in the jars.

In each jar, place ½ a pepper and 3 slices of ginger, and a sprinkle of mustard seeds.

Pickled Daikon

To make the pickle solution, add to a medium saucepan, the vinegar, water, sugar, and salt. 

Heat over medium, stirring occasionally until just simmering and the sugar is dissolved.

Pickled Daikon

Pour the hot mixture over the daikon. 

Pickled Daikon

Tap the jars gently to release any bubbles. Pour in more liquid until the daikon is covered by ¼”/6mm of liquid.

Put the lids on tightly and place the jars in the fridge to marinate for at least 1 day.

Pickled Daikon

Notes:

For a spicy pickle result, add one chili per jar.

You can also cut the daikon shorter and use smaller jars, just increase the number of peppers and redistribute the ginger slices.

Pickled Daikon

Does pickled daikon radish need to be refrigerated?

Yes, quick pickled radish made using this recipe, needs to be stored in the refrigerator.

How long does pickled daikon last?

Quick pickled daikon lasts 2-3 weeks in the refrigerator.

Pickled Daikon

More Food Preservation Recipes

If you love snacks, here are more healthy desserts and healthy snacks! Make sure to check out my huge collection of healthy dinner recipes.

Pickled Daikon

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Pickled Daikon

Pickled Daikon Recipe

Yield: 2 pints

Pickled Daikon

Pickled Daikon

Make your own quick and easy pickled daikon with this delicious recipe! Perfect for adding a crunchy, spicy flavor to any dish.

Prep Time 20 minutes
Additional Time 1 day
Total Time 1 day 20 minutes

Ingredients

  • ½ large/600g daikon radish
  • ¾ cup unseasoned rice vinegar
  • 1 cup water
  • 3 tbsp granulated sugar
  • 1 ½ tsp coarse salt
  • 2”/15g fresh ginger, peeled and sliced
  • 2 cloves garlic
  • 1 large/4g bird’s eye chili (or another long spicy chili)
  • ¾ tsp whole mustard seed

Instructions

  1. Start by setting aside two clean pint jars and lids.
  2. Next, peel and slice the daikon into ¼”/6mm thick by 3”/7.5cm long sticks.
  3. Take the fresh ginger and peel it and then slice it thinly into 6 or so even slices.
  4. Chop the stem off the pepper and slice it in half.
  5. Layer the sliced daikon tightly in the jars.
  6. In each jar, place ½ a pepper and 3 slices of ginger, and a sprinkle of mustard seeds.
  7. To make the pickle solution, add to a medium saucepan, the vinegar, water, sugar, and salt. 
  8. Heat over medium, stirring occasionally until just simmering and the sugar is dissolved.
  9. Pour the hot mixture over the daikon. 
  10. Tap the jars gently to release any bubbles. Pour in more liquid until the daikon is covered by ¼”/6mm of liquid.
  11. Put the lids on tightly and place the jars in the fridge to marinate for at least 1 day.

Notes

For a spicy pickle result, add one chili per jar.

You can also cut the daikon shorter and use smaller jars, just increase the number of peppers and redistribute the ginger slices.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 17Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 223mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 0g

Did you make this recipe?

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DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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