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Quick-pickled daikon and cucumber

Time 15 minutes
Yields Each vegetable makes about 2 cups loosely packed pickle slices
Quick-pickled daikon and cucumber
1

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.

2

Divide the salt, vinegar and sugar into each bowl and mix with the vegetables. Let sit for 5 minutes.

3

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.

This can top any of the soups or be eaten on the side. Korean red chile powder is available at Korean markets.

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