The pickle juice is very basic - White Vinegar, sugar to taste - SHISO leaves, Chili pepper flakes - just a few flakes is sufficient. Ignore my picture of potful of reddish pickle juice !!! I had an accidental pouring of it. That's why it looks so red. I took as as much as I can, but it turned the juice red anyways. Added a few whole black pepper. And I forgot to add Lemon juice and Lemon peel. Oh well.
Jarring them takes the usual canning caution. Sterilization of the jars and lids, etc.
Ready for eating in 2 to 3 weeks.
Can't wait to each them.
Ug! looks like making Enchilada sauce.
Slice the DAIKON into 3 or 4 equal length. Then, trim the DAIKON in a circular motion as though you are peeling a 2 to 3 millimeter thick ribbons. Then, stack them up and slice them into sticks.
Stack them into the sterilized jar. Add the juice. Wipe the jar mouth with clean paper towel. Place the sterilized cap and ring. Do NOT tighten the ring all the way. Leave it loose 1 full turn.
(Not sure where my jars and caps sterilization pictures are, but I think you know how.)
Place the filled and capped jar into a large pot of cold water and boil till you see some juice in the jar bubbling. Turn off the heat and remove the jar on top of a towel (not on any cold surface).
Let it cool naturally and until the dimple on top of the cap sunks in. Tighten the jar ring. When completely cooled. Store in the refrigerator.
Ready to eat in 2 to 3 weeks.
Uncap and place the cap on a clean surface with lid facing up in the ring.
Always use a clean utensil to take out the amount you need. Never with dirty/used utensil.
Wipe the jar lips clean with clean moist paper towel. Do not leave sweet juice around the jar lips.
Place the jar cap and ring back on and refrigerate.
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