Crispy Daikon & Cucumber Pickles: Easy Ziploc Recipe

Updated at: 27/05/2025

Forget store-bought pickles! This recipe for crispy daikon and cucumber pickles is incredibly easy, requiring minimal ingredients and even less time. The bright, refreshing crunch of these pickles makes them the perfect addition to any meal, from banh mi sandwiches to alongside grilled meats. These pickles are unbelievably versatile, offering a tangy, slightly sweet, and intensely flavorful experience that elevates any dish. They’re also incredibly adaptable; feel free to experiment with different spices to create your signature pickle blend.

This simple recipe utilizes a quick pickling method, utilizing a readily available ingredient: a zip-top bag! No fancy equipment or canning expertise is necessary. Ready to transform ordinary vegetables into an extraordinary side dish? Let's dive into the step-by-step instructions to create these addictive crispy daikon and cucumber pickles.

Tools Needed

Ingredients

  • Radish: 300g
  • Cucumber
  • Ginger
  • Soy sauce
  • Sake
  • Mirin
  • Sugar
  • Salt
  • Vinegar
  • Dashi stock

Step-by-Step Instructions

Step 1. Prepare the Vegetables

  • Peel the radish and cut it into roughly 1cm wide pieces. Save the radish skins for a later recipe.
  • Cut the cucumber into roughly 1cm wide pieces.
Peel the radish and cut it into roughly 1cm wide pieces. Save the radish skins for a later recipe.Cut the cucumber into roughly 1cm wide pieces.
Prepare the Vegetables

Step 2. Salt and Drain

  • Place the radish and cucumber in a ziploc bag. Add salt, mix thoroughly, and let it sit for 10 minutes to remove moisture.
  • Drain the water from the radish and cucumber.
Place the radish and cucumber in a ziploc bag. Add salt, mix thoroughly, and let it sit for 10 minutes to remove moisture.Drain the water from the radish and cucumber.
Salt and Drain

Step 3. Make and Combine Sauce

  • Combine soy sauce, sake, vinegar, mirin, sugar, and dashi stock. Bring to a boil, then simmer for 30 seconds to evaporate the alcohol.
  • Add the drained radish and cucumber to the ziploc bag. Add the ginger, pour in the sauce, and mix well. Remove the air from the bag.
Prepare the sauce: Combine soy sauce, sake, vinegar, mirin, sugar, and dashi stock. Bring to a boil, then simmer for 30 seconds to evaporate the alcohol.Add the drained radish and cucumber to the ziploc bag. Add the ginger, pour in the sauce, and mix well. Remove the air from the bag.
Make and Combine Sauce

Step 4. Marinate and Chill

  • Refrigerate for at least 1 hour to allow the flavors to infuse.
Refrigerate for at least 1 hour to allow the flavors to infuse.
Marinate and Chill

Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish

Tips

  • Peeling the radish thickly helps the flavor penetrate better.
  • Removing excess moisture before adding the sauce ensures better flavor absorption.
  • Adjust the cooking time to your preference.
  • Consume within 3-4 days for optimal taste and texture. Leftover sauce can be reused.

Nutrition

  • Fat: 0.5-2g
  • Carbs: 15-30g
  • Protein: 1-2g

FAQs

1. How long do these pickles last?

Stored in the refrigerator, these pickles will keep for about 2 weeks. The flavors will deepen over time.

2. Can I use other vegetables besides daikon and cucumber?

Yes! Try adding carrots, radishes, or even green beans for a variety of textures and flavors.

3. What if I don't have rice vinegar?

White vinegar or apple cider vinegar can be substituted, but the flavor will be slightly different. Rice vinegar provides a milder, sweeter taste.


These quick and easy daikon and cucumber pickles are a delicious and refreshing addition to any meal. The simple ziploc bag method makes pickling accessible to everyone, regardless of experience. Enjoy the satisfying crunch and vibrant flavor of your homemade pickles!