I love Guu Izakaya, a Japanese Izakaya-style restaurant in Toronto. Last time I went, I had a mixed pickle appetizer that reminded me how much I love pickled Daikon. (In Banh Mi, especially). These pickles are dead easy to make. All it took was:
1 med Daikon, cut into 1/8 to 1/4 inch slices.
1/3 cup sugar
1 cup of vinegar (rice vinegar is preferable, but white vinegar is what I used this time)
1/4 tsp salt
Toss the sliced Daikon with the salt in a bowl, and allow it to sit for 20 minutes or so. This pulls a lot of the water out of the daikon.
Rinse the daikon and squeeze the excess water out of it, then place it in a jar with a lid.
Add the vinegar and sugar to the jar, and adjust either to taste.
At this point, I added several drops of food colouring to the vinegar solution, because the pickles I have in Japanese restaurants often have a vibrant pink colour. If I had had a beet, I would have added a slice of it to the jar and it would probably have achieved a nicer, more natural result.
The shape of the cells in the Daikon really stand out when you add something coloured to the liquid.