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Mariko’s Overnight Pickle
- Makes just over
1½ cups
pickles - Difficulty
Easy
By Jeffrey Alford and Naomi Duguid
Published 1998
This quick pickles is a little salty, a little hot, easy to make, and very tasty. It’s made with daikon, but you can use a mixture of carrot and seeded cucumber instead.
Ingredients
½ pound 1½ cups - Generous
Method
Mix all the ingredients together in a bowl. Place a plate or lid on top of the mixture and weight with a heavy jar or pot. Set aside for 24 hours at room temperature.
To serve, rinse off the amount of pickle you need and squeeze out the excess water, discarding the chiles and kombu. The pickle can be kept for 3 days in the refrigerator. (After the first 24-hour pressing, remove the weig
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