Step 1

To sterilize the jar, wash it well, then place it in the oven to dry completely at 325ºF/160ºC (about 10-15 minutes). Remove any plastic or rubber parts from it.

Step 2

Grab your daikon and clean it well. You don't have to peel it, but I like to. Then, slice it into thin rounds (see note below for more info).

Step 3

Add all the liquid ingredients and spices to a saucepan. Bring to a boil on medium heat until the sugar dissolves, about 3 to 4 minutes. Stir occasionally.

Step 4

Remove the brine from the heat and add the sliced daikon. Let it cool to room temperature for 30 minutes.

Step 5

Once cool, pour everything into the sterilized jar, making sure all of the slices are covered with the brine. Refrigerate the pickles overnight (at least 8 hours) before serving. The pickled daikon will have turned bright yellow.