White Radish Quick Pickle Infused with Basil and Lime
White Daikon Radish Quick Pickle with Basil and Lime is a Simple, Crunchy Addition to Salads, Bahn Mi Sandwiches or Delicious as a Refreshing Snack. Flavors of basil and tart lime are infused via pickling into the white radish, adding a kick of flavor to any dish you choose to use these Quick Pickling Preserved Vegetables.
This quick, overnight recipe produces a pungent radish pickle in hours and all of the ingredients are probably already in your fridge or easily found at your farmers market. Seeping the daikon in vinegar longer allows the vegetables to take on an even more sour taste and preserves it in your fridge for weeks (yes, weeks!) to come.
White Radish is a long, sweeter variety to the spicy more widely popular relative the red covered radish. The length of these makes for easy slicing, (and layering onto a sandwich or salad). The sweeter notes of basil really shine through in this fridge pickle after several hours of preserving in a cool space.
The below recipe is for a pint serving, but the flavor goes miles beyond that and lasts a long time. The longer the refrigerator preserves pickle, the more intense the taste. Easy slicing of the long daikon vegetable makes this recipe come together quick, imparting full tart, cooling, vinegary bites into any meal you choose to add the pickle to. My personal favorite is a Bahn Mi Sandwich with Thai Red Pepper Coconut Oil infused Argentine Shrimp and Sliced Vegetables served on Crunchy Bread.
These are also delicious eaten straight from the jar after coming home from a hot summer day. I hope you enjoy this recipe as much as I enjoyed creating and eating it!
White Radish Pickle with Basil and Lime
Ingredients
- 1 Whole White Radish
- 1 peel Lime
- 1 bunch Basil
- 3/4 cup White Vinegar
- 1 tsp white sugar
- Salt and Pepper
Instructions
- Peel outside skin off of white radish with a vegetable peelpeeler
- Cut bottom and top off and slice into 1/4 inch disks
- Peel lime and reserve lime fruit for another use. Keep lime zest pieces as long as you can, this is used to flavor the pickle and not necessarily to eat (although that is fine too!)
- Layer radish, basil leaves and lime into glass wide mouth jar and fill the jar with vinegar. Sprinkle sugar, salt and pepper aand screw on lid.
- Give the jar a good shake and leave in fridge for a least 6 hours or up to 2 months, enjoy this tangy, versatile condiment on sandwiches, charcuterie boards, and anywhere you need to add a tangy twist to a dish. Enjoy!
Nutrition
Wonderful, I must try this.
I love daikons as well as watermelon and black radish. I use them a lot in omelettes and leafy green salads. The watermelon radishes are great for adding color to salads.