I keep hearing that Daikon radishes are great for pickling. However, I have been unable to find any recipes. Any suggestions would be appreciated.

-- Martin W. Longseth (tmofmadison@aol.com), February 05, 2001

Answers

Overnight Daikon Pickles, makes about 2 cups

Ingredients 1 tablespoon rice vinegar 3/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon sesame oil (optional)

Directions 1 In a mixing bowl, toss radishes with salt. Cover and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes. 2 Transfer radishes to a strainer, rinse and drain, removing as much salt as possible. Pat dry with a paper towel and return to bowl. Stir in vinegar, black pepper and, if desired, sesame oil. Cover and refrigerate up to 24 hours *I found this recipe on the web. It is very similar to quick cucumber salad recipes from Japan, but probably spicier. I have seen lots of different daikon pickle for sale in Japanese markets, in different flavorings and in different colors that I haven't tried to decipher, but I HAVE seen traditional Japanese daikon pickles made by packing the whole roots into rice bran, that I *THINK* has vinegar in it, but I can't be sure! I only saw part of the process and it was in Japanese, and my conversational Japanese sure wasn't up to following THAT discussion.

Here is another one you can look into. I think the Umeboshi vinegar would be really great, but then, I love umeboshi...

Title: Pickled Vegetable Appetizer Categories: Japanese, Condiment Yield: 8 servings 1 c Sliced red or white radishes 1/2 c Sliced English (hothouse) -cucumber 1/2 c Diagonally sliced carrot 1/2 ts Salt 2 tb Umeboshi vinegar * 6 tb Water Lettuce leaves * available in Asian markets or natural foods stores, or use white vinegar A vinegar made from umeboshi plums lends the vegetables a rosy hue, that contrasts with green lettuce leaves. In a medium bowl, toss together the radishes, cucumber, carrot and salt. Let sit at room temperature 2 hours. Press vegetables gently in a colander, to drain off liquid. Return vegetables to bowl. In a saucepan, bring the vinegar and water to a boil. Cool, then pour over vegetables. Cover bowl with plastic wrap and refrigerate 24 hours. To serve, arrange chilled pickled vegetables on lettuce leaves.

-- Julie Froelich (firefly1@nnex.net), February 05, 2001.

There is also a middle eastern or mediterranean dish called lift (pronounced LEAFT) which consists of radishes pickled with beet juice for coloring.

They are wonderful- I used to drive across town in Houston just to get lift and olives from the one restaurant I found that served them. However, the recipe escapes me. I've tried to reproduce it myself and the results have been disappointing. SO far, I haven't had any luck finding the recipe elsewhere, but if I do, I'll post it.

Good luck with the above recipes- they sound YUMMY!

-- Kristin, in Central Alabama (positivekharma@aol.com), February 06, 2001.

As luck would have it, I happened to stumble upon a jar of pickled radishes at the supermarket tonight! They looked to be just like pickled cucumbers, however, they were the round, red type, and had been pickled with white vinegar, and flavoured with garlic and italian spices, according to the label. (Oregano and basil at least) Perhaps this would be similar to Lift?

-- Julie Froelich (firefly1@nnex.net), February 12, 2001.

Hi again. I thought I'd just give you what info I found out at the supermarket. I went back and wrote down stuff off the label if you want to pursue this. I am not sure if this will be very close to Lift or not.

Anyway, they are made by Forest Floor Foods, of Eden, WI 53019. I have seen their pickled mushrooms, asparagas, brussel sprouts, etc, for a few years at the grocery, but this was the first (and only!) jar of Raging Red Pickled Radishes that I have seen there (or anywhere!). The contents said Radishes, water, vinegar (I assume white, due to the coloring of the finished product), salt, garlic, natural flavorings: italian spices, calcium chloride, FD&C Red #40. I assume that coloring is added since they fade out a lot when cooked (my mom actually tried boiling some one time. It was Not Good. No one in the family would eat them, even my non-complaining dad who also loved Radishes...). The beet juice probably is a much better idea, and undoubtedly added their own unique flavoring as well.

The commercial ones suggested they be used in Bloody Marys.

-- Julie Froelich (firefly1@nnex.net), February 15, 2001.