Easy weekend pickling: Yuzu (or lemon) Daikon!

If you read my articles often, you’ll know I love making Tsukemono (Japanese style pickles). Well, I have a new easy favorite one for you to make!

The original recipe calls for Yuzu, but since we don’t have those here I used Meyer lemons because they are sweeter than regular ones. Also I used honey instead of sugar just because I love love love the local honey!

This pickle is crunchy, savory and sweet at the same time. It’s a new favorite of hubby so I’ll be making it in bigger batches from now on.

How to:

🔪 🧂 Peel the daikon and cut into sticks or strips ( I like to make them fit the container!), put into a bowl and sprinkle with salt for about 1 hour. Rinse the salt off and squeeze to release water as well as make it softer.

🍋 🍯 Lightly peel the lemon and cut into thin strips. Squeeze the juice and add a tablespoon of salt, about 3 tablespoons of rice vinegar and honey or sugar to taste (about 1 tablespoon as well, don’t make it too sweet!)

Mix everything together and let cure in the fridge. Ours tasted best after 24 hours, you can tell when the daikon becomes a bit glazed. Goes well with freshly cooked rice!

What’s your favorite pickle?