Auntie Betty's takuan tsukemono is the best! The tsukemono is crunchy, salty, spicy, and sweet. Enjoy these pickles alone or along with your meal.

• 6 large Daikon (giant white radish)
• 1/3 cup salt
• 2 1/2 cups sugar
• 1/2 cup vinegar
• 1/2 tsp turmeric
• Chile pepper (optional)

Wash daikon thoroughly and cut daikon into 1/2" x 1 1/2" pieces. Place in large pan for future mixing. Bring to boil salt, sugar, vinegar, and turmeric. Quickly pour this liquid over the cut daikon. Let stand 2-3 hours and mix occasionally. Pack daikon into a sterile glass jars. Pour remaining liquid in jars covering daikon. Add chili pepper (optional). Cover with lid. Refrigerate. This tsukemono is not intended for long keeping.

Seeds for this recipe:
Daikon (giant white radish)
Chile Pepper