Daikon pickled wraps


  • 1 lb/16 oz daikon, thinly sliced

Pickling mix:

  • 1 cup white vinegar

  • 1 cup sugar

  • 1 cup water

  • pinch of sea salt


  1. Thinly slice radish and set aside.

  2. In a small saucepan, mix the pickling ingredients and bring it to a low heat until the sugar melts. Stir occasionally.

  3. Once the mix is done, about 4 minutes, put the sliced radish in a jar and pour in the vinegar mixture over it. Let the jar cool down for a couple of hours and close the lid. Place it in the fridge overnight for the pickling process to continue. Best to serve around the 2nd to 4th day. Enjoy!

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