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Wash daikon radishes. No need to peel the skin if it doesn't have any damages or blemishes. Cut into batons. Spread evenly in thin layers on trays and allow them to dehydrate on the counter overnight. Expect 30-50% weight loss, as per your preferences (more dehydrated=less sour).
In a hot pan, add mustard and timur peppercorns and toast for 3-5 minutes on low heat while stirring constantly. Transfer to a plate and let it cool down. Coarsely grind in a grinder.
In a small hot pan, add mustard oil. Once oil gets hot, add fenugreek seeds. Fry until all the seeds turn black.
In a large mixing bowl, add dehydrated radishes, chilli peppers, chilli powder, ground toasted mustard, salt, and turmeric powder. Add hot oil mixture. Mix evenly, add vinegar, and spoon pickles in a clean glass jar. Press pickles with back of the spoon to remove any air bubbles.
Cover the pickle jar with lid tightly and let it sit outside in a sun for a week. Bring it inside during night time and keep it upside down to distribute the pickle juice/spices evenly. Once ready, keep refrigerated.