Takuwan (pickled Japanese turnip)
By Shirley Makekau tutuwoman
My family loves pickled daikon ( pickled Japanese turnip)I made a few jars of it before we moved in August from Vancouver,WA to Washougal,WA. the jar on the left is the picked turnip and the jar on the right is pickled mango. I didn't have a picture of the daikon by itself so please excuse.
sliced daikon ( salt daikon overnight!!)
sea salt or kosher salt
2 1/2 c
yellow food coloring
monosodium glutatmate (optiional) i don't use it.
sugar, water, vinegar, monosodium glutamate (if using)
2cool and add the yellow food coloring, (A few drops at a time till you get the color you like.)doesn't take much to get a pretty pale yellow color.
3Pour over vegetables that have been put in steralized jars and refrigerate.
4Note: regarding the turnips that have been soaking in the salt overnight.. I rinse the salt off and then add the turnips to the jars and then do step #3
5I let the pickles sit in the refrigerator for a few days or even a week so the syrup will incorporate into the daikon and it will taste sooo ono (good)!!!