I wanted to make pickles with homegrown radishes.Boil and disinfect the jar before use.Adjust the amount of sugar and vinegar as you like. For 10 to 12 pieces. Recipe by Chibisukesacchin

I had some frozen salt-preserved shiso berries, so I added them to the pickles but shiso leaves would also work.If you are making this with fresh shiso leaves, add some salt.If you want to pickle the daikon radish properly, let it rest in the refrigerator before eating. Recipe by Pugipugibuta

This fried daikon radish is delicious served with Japanese Worcestershire-style sauce, tartare sauce, ketchup or soy sauce. Recipe by Cooking papa recipe

This refreshing side dish is crisp and tangy, with a spicy kick. It’s perfect as an appetizer or paired with a main course. Enjoy!

These have a nice, deep flavor despite not being prepared prior to pickling. The recipe amounts give you a result that is not too sweet or too sour!Here's the way to get your pickles to the perfect balance of sweet and sour. Recipe by godmother

For a long time I thought radishes were boring and pointless. My partner, who is a chef, would order me food with "no radishes!" However, I discovered the art of pickling vegetables and this recipe turns a dull vegetable into something truly delicious.

Several recipes and tips exist on Pickled Radishes, but I wanted a very simple and fast method of doing it with quality results. Mrs. Donk and I are gardening and have found that we have a overwhelming amount of produce, Radishes are more than we can put on the dinner table during the growing season and we have to do something with them. It's simple and easy! You can change it up in many different ways. For example, momma doesn't like hot and spicy but I do so I will put a little Tabasco Sauce in a few jars and omit it from hers. If you like it really hot, add some jalapeño slices! Enjoy and feel free to give any suggestions or tips of your own!

I had a bunch of homegrown radishes. Pickling is the best way to prepare them.For the photo, I cut only some of the cucumbers jabara style. Since the radishes were the elongated variety, I halved them lengthwise. The kombucha gives instant pickles a good taste. The shredded kombu also gives a good flavor, and turns it into a Japanese style salad. It's addictive. Recipe by commeline

The Japanese celebrate the New Year Day with traditional New Year foods called Osechi Ryori. This sliced daikon and carrots lightly pickled salad, "Kohaku Namasu " is one of the dishes served and eaten on the New Year Day. The combination of red (carrot) and white(daikon) is the color for celebration and symbolizes happiness and celebration.

I just whipped this up!!Adding the shio-kombu will draw out more moisture than you'd expected, so start with a small amount, then add more to taste. Recipe by Yumicchi sensei

It'd been a while since I'd had some kkakdugi, so I wanted to make some at home!When soaking the daikon radish in the salt, you could also add a chili pepper, kombu, etc. Recipe by pabotvxq

This is the daikon radish that my mother-in-law made for the New Year's feat. It's so good that whenever I made it, it gets eaten right up!The recipe that my mother-in-law taught is 2 kg daikon, 100 ml vinegar, 80 g salt, 2 tablespoons sake, and 300 to 400 g sugar.I adjusted it to an easy-to-consume amount using 1/2 a daikon.At first, I wondered if it was right to cover the daikon in sugar and salt. The water from the daikon will be drawn out, so use a container that will give the daikon some room.If you reuse the vinegar, it will be too thin, so I recommend draining half of the water. I recommend using it as marinade, and adding in half of the amount of ingredients for a second pickling. Recipe by Popotankobu