Daikon is pickled just like carrots are. Like carrots, daikon is cut into strips or chips and soaked in lemon juice till they mature. Lemon juice can be substituted for rice vinegar. Pickled radish is generally eaten with biryani or with rice mixed with some sort of dal / dhal.
Makes: around 1 1/2 Cups of Pickled Daikon.
Daikon 1/4 Medium
Salt to taste
Method of preparation:
Peel, remove ends, wash and pat dry the white radish.
Chop the white radish into thick circles.
If the radish is too big, you can chop them further into semi circles.
Halve the lemons.
Squeeze all the juice out of the lemons into a glass or ceramic jar.
Add enough salt to the lemon juice and stir to dissolve.
Now stir in sliced daikon.
Cover and let the daikon sit for a day or two to mature.
Serve pickled daikon as an accompaniment to biryani, dal rice, yogurt rice etc..
Notes: Make sure to soak the daikon completely in lemon juice or vinegar.
Suggestions: Make sure the jar is clean and dry for the pickle to last longer.
Variations: Beetroot can be pickled as well.
Other Names: White Radish in Lemon Juice, Pickled Daikon, Mooli in Lime Juice.