Easy Pickles

1. Daikon Quick Pickles
   
   This is the two-day pickle making method, for delicious homemade pickles without a lot of fuss.
   
   For 6 kg of unpeeled daikon radish (about 6-8 large), green leaves trimmed off
   800 g (about 4 cups) of white sugar
   2 cups of sea salt
   2 cups of Yuzu (citron) vinegar (substitute with rice vinegar rather than using white or cider vinegar which have higher acidity, the citrus taste is not essential)
   Scant teaspoon of yellow karashi (hot mustard powder) optional
   
   You will need a large tub, a large heavy duty clear plastic bag, a 2 kg weight, a flat lid to place under the weight.

1. Trim the green leaves off the daikon and wash the roots well.
2. Peel the daikon with a vegetable peeler, trimming top and bottom with a knife neatly.
3. Cut the roots lengthwise in half.
4. Place the large plastic bag in a tub and place the peeled, trimmed, halved roots neatly in the bag.
5. When all the daikon are in the bag, sprinkle in the sugar, salt, vinegar and karashi.
6. Twist the top of the bag closed and mix the contents by swishing the bag around.
Replace the bag in the tub, place the flat lid on the twisted bag (no need to tie it with a knot or tie) and place the weight on the lid.
Keep in cool place for two days.
7. On the second day, check your results. The bag should be full of liquid. You can eat the pickle now, but keep it in the liquid in a cool-cold place.

Remove only what you need for a day or two at a time. Slice the portion you remove and store in covered container in the refrigerator.