PREP DAY – Takuao (Asian Pickled Radish) & Pickled Red Onions

Adapted from:

1 red onion
1 cup white vinegar
Β½ cup water
2 tablespoons sugar
1 tablespoon salt

Adapted from:

1 daikon radish (I used @misfitsmarket Organic Green Meat Radishes)
15ml (1 tbsp) salt
125ml (Β½ cup) sugar (I reduced to 5tbsp)
125ml (Β½ cup) rice wine vinegar
5ml (1 tsp) ground turmeric
125ml (Β½ cup) water

Peel and slice red onion into thin slices. Chop radish into cubes or thinly slice on a mandolin.

Place into a pint sized mason jar, or other glass, plastic, or ceramic container with a sealable lid.

In a small saucepan stir together water, vinegar, sugar, and salt. Add in 1 or more additional flavorings as desired.

Bring to a boil, then remove from heat.

Pour mixture over vegetables in jar until full. Let cool to room temperature.
Place the lid on to seal and refrigerate.

Pickled onions are ready when they turn the beautiful pink – good after 24hrs, better after a few days.

Radish is ready when it is a bright yellow color. You may need to shake or stir once a day to mix the Tumeric better – good after 4-7 days, better after a few weeks.

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