Korean-Style Quick Pickled Radish (Vinegar Danmuji)

Ingredients

Instructions

1. 1Wash five pint jars in hot soapy water or the dishwasher, keep them hot, boil 10 minutes first if processing under 10 minutes, and simmer new lids per the manufacturer's directions.
2. 2Peel 3 pounds Korean radish or daikon and cut into 1/2-inch cubes.
3. 3In a stainless steel pot, combine 3 cups vinegar, 3 cups water, 1 1/2 cups sugar, 3 tablespoons salt, and the optional turmeric, and bring to a full rolling boil, stirring until the sugar and salt dissolve.
4. 4Pack the raw radish cubes tightly into the hot jars, leaving a little room at the top.
5. 5Pour the boiling brine over the radish, keeping it submerged and leaving 1/2 inch of headspace.
6. 6Run a bubble remover around the inside of each jar, add more brine if needed to hold 1/2 inch headspace, wipe the rims, center the lids, and screw the bands fingertip-tight.
7. 7Process pints for 10 minutes in a boiling-water canner with jars covered by 1 to 2 inches of water, timing from a full rolling boil, and adding 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8. 8Let the jars rest in the turned-off canner for 5 minutes, then move them to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Confirm each lid has sealed by pressing the center, remove the bands, and label with contents and date.
10. 10Store sealed jars in a cool, dark place for up to 1 year; the radish turns a pale yellow and crisps up nicely after about a week; refrigerate after opening.
11. 11Never dilute the vinegar below the ratio given, since the acid concentration is what makes this a safe shelf-stable pickle.