Sarah Flotard
Recipe information
Yield
Makes about 1 quart
Ingredients
1
cup apple cider vinegar
1
cup unseasoned rice vinegar
1
/2 cup sugar
1
/4 cup kosher salt
2
tbsp fresh lime juice
2
red Thai chiles, split lengthwise
1
teaspoon coriander seeds
1
medium daikon (Japanese white radish), peeled, very thinly sliced
1
medium watermelon radish, peeled, very thinly sliced
Preparation
Step 1
Bring cider vinegar, rice vinegar, sugar, salt, lime juice, chiles, coriander seeds, and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Let cool 10 minutes.
Step 2
Place daikon and radish in a large bowl and add pickling liquid. Cover and chill at least 4 hours and up to 5 days. Serve with Korean Fried Chicken Wings (click for recipe).