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Takuan Recipe (Sweet Pickled Daikon)

This easy Takuan Recipe makes crunchy sweet pickled daikon with a delicious balance of sweet, salty, and tangy flavors. Turmeric gives the daikon its pretty yellow color, and these Japanese pickles are delicious with rice, sushi, or as a simple side dish.
Course Side Dish
Cuisine Japanese
Keyword Daikon Pickles, Japanese Pickled Daikon, Sweet Pickled Daikon, Takuan Pickles, Takuan Recipe
Prep Time 15 minutes
Resting time 2 hours
Total Time 2 hours 15 minutes
Servings 5 cups
Author Janine Waite

Equipment

  • Mandoline
  • Vegetable Peeler

Ingredients

  • 3 ½ pounds daikon radish
  • 3 cups sugar
  • ⅓ cup salt
  • ½ cup vinegar
  • 1 tsp turmeric

Instructions

  • Prepare the daikon. Peel the daikon radish and slice it thinly with a mandoline or sharp knife. Place the slices in a large bowl.
  • Make the pickling mixture. Combine the sugar, salt, vinegar, and turmeric. Stir until the sugar and salt are dissolved.
  • Pickle the Daikon: Pour the pickling mixture over the sliced daikon and toss to coat. Cover and let it sit for 2 hours. The Takuan is edible after about 1 hour, but I find the flavor is best after 2 hours.
  • Transfer to Jars. Pack the daikon slices tightly into two clean 12-ounce Mason jars. Once the jars are filled, add just enough of the pickling liquid to top them off. Cover and store the Takuan in the refrigerator.