Crispy Homemade Chicken Radish Pickles
Homemade Crispy Chicken Radish Pickles: Always Delicious!
Store-bought chicken radish pickles can often be too sweet and have an overpowering flavor, making them difficult to eat in large quantities. This is especially true for families with young children. Make your own easily, to your preferred size and seasoning! Enjoy perfectly balanced, delicious pickled radishes anytime.
Main Ingredients
- 1/3 large Daikon radish (approx. 500-600g)
Sweet & Sour Brine
- 1/2 tsp coarse salt
- 3 Tbsp unrefined sugar (sweetness adjustable)
- 5 Tbsp vinegar (suggest plain white vinegar, apple cider, or rice vinegar)
- 2 Tbsp water
- 1/2 tsp coarse salt
- 3 Tbsp unrefined sugar (sweetness adjustable)
- 5 Tbsp vinegar (suggest plain white vinegar, apple cider, or rice vinegar)
- 2 Tbsp water
Cooking Instructions
Step 1
First, thinly peel the Daikon radish and wash it thoroughly. Then, cut it into bite-sized cubes (about 2-3 cm). Sprinkle the 1/2 tsp of coarse salt evenly over the cut radish and let it sit for about 15 minutes to draw out moisture. This step ensures a wonderfully crisp texture.
Step 2
In a bowl, combine 3 Tbsp sugar, 5 Tbsp vinegar, and 2 Tbsp water. Stir well until the sugar is completely dissolved to create the brine. You can adjust the amount of sugar or vinegar to your taste. Lightly drain any excess water from the salted radish and place it into a clean, airtight container.
Step 3
Pour the prepared brine evenly over the cubed radish in the container. Mix well to ensure the radish is submerged in the brine. Seal the container and leave it at room temperature for half a day (about 6-8 hours) to allow the flavors to meld. After that, store it in the refrigerator. While they are delicious right away, letting them pickle in the fridge for an additional day will allow the flavors to penetrate deeper, resulting in an even more delicious chicken radish pickle.
