pickled white radish

  • 2 tablespoons caster (superfine) sugar
  • ¼ cup (60ml) lime juice 
  • ¼ cup (60ml) rice vinegar 
  • 1 (large (850g) white radish (daikon)+, peeled and thinly sliced
  1. Place the sugar, lime juice and vinegar in a non-metallic bowl and stir until dissolved. Add the radish and toss well to coat. Cover and refrigerate for 1 hour. Makes 3 cups.

+ White radish is a long root vegetable with crunchy juicy flesh. It is often grated or shredded into salads or pickled, as it is here, and used as a condiment in Asian cooking.++ You can make these pickles in advance and store in an airtight container in the refrigerator for up to 1 day.

RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox