Takuan
3 1/2 pounds long daikon, turnip
2 cups tablespoon sugar
1/4 cup Hawaiian sea salt (kosher or other coarse salt if Hawaiian sea salt is not available)
1/4 cup + 3 tablespoons rice vinegar
yellow food coloring
Preparation:
Peel daikon and cut into 2 inch length pieces about 1/3 inch thick.
Combine Hawaiian salt, rice vinegar and salt. Mix. Solution will be very thick.
In a large bowl or clean plastic container with lid, like gallon ice cream or zippys chilli tub, place cut daikon. Pour salt, vinegar sugar solution over turnip. Add yellow food coloring being very careful not to add too much. 5 to 10 drops. You can always add more if the color is not what you expected. Mix, cover and let sit in refrigerator at least 24 hrs. before eating.
Transfer pickles to quart jars and cover tightly. Takuan pickles will last for months stored in the refrigerator.