Pickled Daikon and Red Radishes with Ginger

Pickled Daikon and Red Radishes with Ginger
 Recipe adapted from Gourmet Magazine | November 2007
Main ingredients Ginger,  Radish
cuisine Asian
dietary considerations Vegetarian,  Healthy
Pickled Daikon and Red Radishes with Ginger
yield: Makes about 3 cups
active time: 20 min Start to finish
Crisp disks of two kinds of radishes taste clean and sweet in this Japanese- and Korean-influenced pickle.
    1 1/2 pounds daikon radish, peeled
2 large cloves garlic, finely diced
1 bunch red radishes (about 10), trimmed and each cut lengthwise into 6 wedges
4 large carrots peeled and cut into thin sticks
2-3  tablespoons kosher or coarse pickling  salt
1  cup rice vinegar (not seasoned)
honey or white sugar to taste   I used half honey half white sugar… (1 1/2 tblsp. of each)
2-3  tablespoon very thin matchsticks of peeled ginger
Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick sticks.
 Transfer to a large bowl and toss with sliced red  radishes and carrot sticks. Let stand at room temperature, stirring occasionally, 1 hour.
Drain in a colander (do not rinse) and return to bowl.
Add vinegar, sugar and or honey, and ginger, stirring until dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop). Flavour improves as time passes!
Cooks’ note: Pickled radishes can be chilled up to 3 weeks.  Optional- onion diced, dried hot chilies.

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