Turmeric radish pickles

2 medium to large daikon radish, peel and slice into 1/2 cm moons (500g)

Into a large sealable jar:

Dissolve 2 Tbsp of salt, 2 Tbsp sugar and 1 tsp dried turmeric in 1 cup boiling water.

Allow to cool to room temperature and stir in 2 Tbsp rice wine vinegar.

Place your cut up radish in and top with cold water til covered.

Seal and turn the jar a few times to ensure the radish is well mixed.

Place in a cool dark place for 4 days, release the seal to let the pressurised air escape and then refrigerate. Your pickles are ready to eat!

They have a strong Sulfur smell which is normal and part of their health benefit 🙂

Enjoy x

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