Pickled Daikon in 20 Minutes Flat!

This quick pickled daikon is a wonderfully refreshing side dish perfect for serving alongside rich dishes and is ready to eat in just 20 minutes.

Quick Pickled Radish.

I am quite unashamedly obsessed with pickles and in particular quick pickles.

Pickled carrot ribbons appear in this zander fillet recipe, fennel in this pan fried salmon recipe and I have my own quick pickled chilli recipe.

Pickling or fermenting is huge here in Hungary and I love the bright and zingy flavours they can add to a recipe.

Cooking for two means that quick pickles really fit with the way I eat and cook far better than large scale pickling.

This recipe takes the daikon and gives it an Anglo Chinese slant.

Naturally salt and sugar make an appearance along with rice wine.

Rather than using vinegar, this uses lime juice to add bright sharpness to the dish.

Hints and Serving Suggestions.

The secret to getting this recipe right is to not over steep the daikon.

This recipe is ready to go after 15 minutes, perfect after about half an hour.

It will last for up to 2 hours. After that the pickled flavours overwhelm the daikon, it will also become too soft.

I like to trim the daikon after I have cut it into ribbons to give the sides a neater finish. This is optional and I only do it because I am a bugger when it comes to presentation.

This recipe is perfect with two types of dishes, fried recipes or sticky recipes.

The image above shows pickled daikon served beneath salt and pepper chicken. It would work just as well with salt and pepper squid.

I like to serve pickles underneath fried food as the crispy “batter” soaks up the sweet acidic flavour. It reminds me of British fish and chips and it makes me feel at home!

It also works really well with recipes like my glazed salmon teriyaki.