Vietnamese Daikon Radishes


Is your pantry lacking some color? Then you’ve got to make this purple/pink pickle right away! The beautiful brine color comes from the purple daikon radishes we used from Little Pond Farm. They’re in season right now, and just too gorgeous not to pickle!

We made these gems Vietnamese style with spices like star anise, coriander, mustard seeds, chili flakes and a little bit of sugar. We love them on a Banh Mi sandwich, a rice wrap, a noodle salad, ramen, or most Asian style dishes. They’re easy to whip up so head to the farmer’s market and let’s pickle!


Makes 4 pint jars (this recipe can be multiplied or halved to make more or less jars)

• 2 lbs purple daikon radishes

In each jar:
• 1/4 tsp coriander seeds
• 1/4 tsp chili flakes
• 1/2 tsp brown mustard seeds
• 2 large cut pieces of fresh ginger
• 1 whole star anise

For the brine:
• 1.5 cup white vinegar
• 1.5 cup water
• 2 tbsp pickle salt
• 3/4 cup sugar

Instructions for canning (see below for Quick Fridge Pickle Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.

4. While waiting, prep celery. Cut the tops and bottom off of each daikon. Thinly slice each daikon with a mandolin or by hand. Place spices into jar and then tightly pack the daikon slices in.

5. Once brine comes to a boil take it off the stove and stir for a minute.

6. Place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way.

7. With a damp cloth or paper towel wipe the rim of each jar.

8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

11. Put lid on and process jars for 10 minutes.

12. When your timer is up remove lid and using jar lifter take the jar out of the canner and place them onto the dish towel to cool overnight.

13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 8, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum spice diffusion.

Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!