Beetroot Daikon Radish Pickled

Why You’ll Love This Recipe

• Vibrant & colorful: The combination of beetroot juice and daikon radish creates a visually stunning dish.
• Perfect balance: The tang of vinegar combined with the slight sweetness and saltiness offers a well-rounded flavor profile.
• Quick and easy: Ready in a few simple steps, this recipe can be made in no time.
• Healthy & crunchy: The pickling process preserves the radish’s crunch while adding a zesty and refreshing twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup cubed daikon
• ¼ cup pure beetroot juice
• ½ cup water
• ½ cup white vinegar
• 1 tablespoon sweetener (such as honey, maple syrup, or a sugar substitute)
• ¼ tablespoon salt

Directions

1. In a medium-sized bowl, combine the beetroot juice, water, white vinegar, sweetener, and salt. Stir until the sweetener and salt are dissolved.
2. Cut the daikon into small cubes, about 1-inch in size, and place them in a jar or airtight container.
3. Pour the beetroot juice mixture over the daikon cubes, making sure the radish is fully submerged.
4. Seal the jar and refrigerate for at least 4 hours (overnight is best for more intense flavor).
5. After the pickling time, your beetroot daikon radish pickles are ready to serve!

Servings and timing

• Yields: Approximately 2 servings.
• Prep: 10 minutes
• Pickling time: 4 hours (or overnight for best flavor)
• Total time: 4 hours 10 minutes

Variations

• Spicy: Add ½ teaspoon red chili flakes or a few slices of fresh chili for a spicy kick.
• Ginger: Add a few thin slices of fresh ginger for extra zing.
• Citrusy: Add a splash of lemon or lime juice to enhance the tanginess.
• Garlic: A clove or two of crushed garlic can be added for a deeper flavor profile.

Storage/reheating

• Refrigerator: Store the pickled daikon and beetroot in the refrigerator for up to 1 week. The pickles will continue to develop flavor as they sit.
• Freezer: It is not recommended to freeze these pickled vegetables as the texture may change after thawing.

FAQs

1. Can I use regular radish instead of daikon?

Yes, regular radish will work, though it may have a sharper flavor and a smaller size.

2. How long do these pickles last in the fridge?

These pickles can last up to 1 week when stored in an airtight container in the fridge.

3. Can I add sugar instead of a sweetener?

Yes, you can substitute the sweetener with an equal amount of sugar, depending on your preference for sweetness.

4. Can I make this recipe with other vegetables?

Yes, you can try pickling carrots, cucumbers, or other root vegetables for a unique variation.

5. Can I adjust the acidity level?

Yes, you can adjust the amount of vinegar to make the pickles more or less tangy based on your taste preference.

6. Is the beetroot juice necessary for the color?

Yes, beetroot juice gives the pickles their vibrant pinkish hue, but you can skip it if you prefer a more neutral color.

7. Do I need to cook the daikon before pickling?

No, the daikon should be used raw to maintain its crisp texture and freshness.

8. Can I use apple cider vinegar instead of white vinegar?

Yes, apple cider vinegar will work well, adding a slightly different flavor profile.

9. How can I make these pickles less salty?

If you find the pickles too salty, reduce the amount of salt in the recipe, or rinse the daikon cubes before pickling.

10. Can I serve these pickles immediately after making them?

While you can enjoy them right away, it’s best to let them pickle for at least 4 hours (overnight is ideal) for the flavors to fully develop.

Conclusion

Beetroot daikon radish pickles are a colorful, tangy, and healthy addition to any meal. Their balance of sweetness, acidity, and crisp texture makes them a delightful accompaniment or snack. Quick to prepare and full of flavor, these pickles are sure to brighten up your table and elevate any dish they accompany.

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