Quick Pickled Daikon and Cucumber
Total time: About 15 minutes
Servings: Each vegetable makes about 2 cups loosely packed pickle slices
1 Japanese or hothouse cucumber
1/4 medium daikon (about 1/2 pound), peeled
1 teaspoon kosher salt
2 teaspoons vinegar
2 teaspoons sugar
1/2 teaspoon Korean red chile powder (you can use regular cayenne if need
be)
1/2 teaspoon sesame oil
Cut the cucumber and daikon in half lengthwise, and slice on the bias
about one-eighth-inch thick. Place the daikon and cucumber into separate
medium bowls. Divide the salt, vinegar and sugar into each bowl and mix
with the vegetables. Let sit for 5 minutes. Drain the vegetables,
squeezing out excess moisture with your hands. Return them to their
respective bowls. Add all of the Korean red chile to the daikon. Add the
sesame oil to the cucumbers. The pickled vegetables will store for one
week, refrigerated.
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