Pickled Mooli with Jalapenos

I started growing mooli (otherwise known as daikon) because of this recipe, for Sichuan red-braised beef with daikon And I still love it. But my new favourite thing to do with it my mooli it to make a very quick and spicy pickle recipe. And then eat them with everything!

Enjoy….

Makes 1 litre

750g mooli (aka daikon or white radish)
4 cloves garlic, finely sliced
1 x 200ml jar of pickled jalapeños in vinegar
100ml cider vinegar
200ml water
1 tablespoon sunflower oil
1 tablespoon salt
1 tablespoon sugar

1) Peel the mooli and cut into batons.

2) Finely slice the garlic cloves

3) Put a large pan on the hob on a medium heat. Add the cider vinegar, plus the vinegar from the jar of jalapenos, water, sunflower oil, salt and sugar and heat up and stir until the sugar and salt has dissolved. It doesn’t need to boil (but doesn’t matter if it does!)

4) Once fully dissolved, add the chopped veg, garlic and the drained jalapeños in the liquid then spoon the veg and liquid into clean jar or jars. Push the veg down so they are fully submerged.

5) Leave for at least half a day before eating. Then they will keep in the fridge for a at least couple of months. (If you don’t eat them all first!)