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1
Prepare a small canning pot and 2 pint jars. Place 2 new lids in a small pot of water and bring to the barest simmer.
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2
Slice daikon into thin rounds using a mandoline, food processor or knife. Keep the slices around 1/4 inch thick so that they retain some crunch.
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3
Combine rice wine vinegar, water, sugar and salt in a medium saucepan and bring to a boil.
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4
Divide peppercorns between your two jars.
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5
Pack daikon slices into jars. One pound should fit perfectly into two pint jars. Top with boiling brine, leaving 1/2 inch headspace.
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6
Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.
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7
Wipe rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in).
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8
When time is up, remove jars from canner and let cool on a folded kitchen towel.
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9
When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good.
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10
Store jars in a cool, dark place. They are ready to eat within 48 hours, but can be kept up to one year.
