Quick Pickled Daikon Radish Three Ways

Ingredients for all three ways 2 large Daikon Radishes Apple Cider Vinegar White Distilled Vinegar Rice Vinegar Sea Salt Pickling Spices Cinnamon Sticks Whole Coriander Seed Pickled Jalapeños with Carrots Ice Assorted glass jars with lids Basic Directions Wash then cut daikon radishes into matchsticks. Blanche radishes in boiling water, enough to completely submerge each piece, 2-3 minutes. Shock radishes in an ice bath to halt to cooking process once you see a slight shift in color. Retain the simmering liquid. Shake 1-2 teaspoons of pickling spices into the bottom of each jar. Add 1/2 teaspoon sea salt to each jar (note: some people quick pickle by putting the salt in with the boiling water - I prefer to season as needed strait into the jar. It is up to you). Stand the radish matchsticks in the jars, making sure that all can be completely covered by liquid when it is poured over them. Follow any recipe below to determine which flavor you want! For Apple Cider Coriander Pickled Radishes: Add 4-5 whole coriander seeds to the jar. Fill the jar 2/3rds of the way up with the hot simmering liquid, and fill remainder of jar with apple cider vinegar. Make sure that liquid covers all radishes. Set on counter to cool. Once room temperature tap lightly to loosen up any air bubbles. Cover with lid and place in fridge. Ready to enjoy in 48 hours. For Jalapeño and Carrot Pickled Radishes: Add 4-5 whole pickled jalapeños and about 6-8 pickled carrot slices (I had these pickles sitting in the fridge and needed to liberate them). Fill the jar 1/3rd of the way up with the hot simmering liquid, 1/3rd of jar with jalapeño and carrot pickling liquid (adds more jalapeño heat), and fill remainder of jar with white distilled vinegar. Make sure that liquid covers all radishes. Set on counter to cool. Once room temperature tap lightly to loosen up any air bubbles. Cover with lid and place in fridge. Ready to enjoy in 48 hours. For Cinnamon Pickled Radishes: Add 3 whole cinnamon sticks to the jar. Fill the jar 2/3rds of the way up with the hot simmering liquid, and fill the remainder of jar with rice vinegar. Make sure that liquid covers all radishes. Set on counter to cool. Once room temperature tap lightly to loosen up any air bubbles. Cover with lid and place in fridge. Ready to enjoy in 48 hours.