adapted from Foodjimoto
5 Japanese daikon
3 Tbsp salt
3 3/4 cups granulated sugar
1 cup distilled white vinegar
Yellow food coloring (optional)
Wash the daikon and peel with a potato peeler. Cut off the ends and slice into rounds. Halve or quarter rounds if desired. Place in a LARGE container - I used my giant plastic tub that I use for making kraut.
Combine the salt, sugar and vinegar; stir well. The mixture will be thick and almost paste-like. Add to the daikon and toss to coat thoroughly.
Let daikon soak overnight, stirring occasionally.
Squeeze excess liquid from the daikon slices and pack into wide-mouth canning jars. Reserve the pickling 'brine'.
Bring the brine to a boil in a large stockpot and add a few drops of food coloring if desired. Skim any scum that accumulates and boil until the brine has cleared and is no longer cloudy.
Let brine cool, then pour over daikon slices. Keep refrigerated and allow the pickles to mature for 2 weeks before eating.