In the Kitchen: Pickled Daikon Radish and Carrots

In the Kitchen: Pickled Daikon Radish and Carrots

This crispy Asian-style refrigerated pickle combination is a wonderful addition to sandwiches and salads. This also works well with BBQ pork or as a rice side. You can also add cucumber and onions, or hot peppers for a little kick. They will keep for 4 weeks in the refrigerator.

 

MAKES 10 servings
PREP TIME: 15 MINUTES

INGREDIENTS:

  • ¾ cup rice vinegar
  • 2 tablespoons salt
  • ½ pound carrots, julienned

 

INSTRUCTIONS:

Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.

Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.

 

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Note: Recipe and photo borrowed from allrecipes.com

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