Overnight Daikon Radish Pickles


This was a highly-rated submission on AllRecipes.com. Using apple cider vinegar instead of rice vinegar and sunflower oil in place of sesame oil (or omitting oil) makes them Localvore.

1 1/2 cups daikon, thinly sliced
3/4 teaspoon salt
1 tablespoon apple cider vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil, or 1/2 tsp. sunflower oil (optional)

In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.

Drain and rinse daikon, removing as much salt as possible. Pat dry with a kitchen towel and return to bowl. Stir in rice vinegar, black pepper and, if desired, oil. Cover, and refrigerate at least 8 hours.

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