Yield: 3 servings
|6 mediums||Daikon radish; peeled|
|¼ cup||Pickling salt -; (no iodine)|
|¼ cup||Distilled white vinegar|
|¼ teaspoon||Yellow food coloring|
|1||Drid chile pepper; chopped - (optional)|
Prepare the daikon by slicing and placing it in clean canning jars. Boil all the brine ingredients together to dissolve the sugar. Cool the liquid.
Pour over the sliced daikon and place in the refrigerator. Shake the jars occasionally. The pickle will be ready to eat in about two days.
Comments: This is another pickle that is common on the Japanese table. In the earlier days our Japanese immigrant ancestors simply grew the vegetables from the old country here in the new. And thus the pickles.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-30-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.