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
- ¾ cup rice vinegar
- 2 tablespoons salt
- ½ pound carrots, julienned
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.
What do you think of this recipe?
Have you made or eaten something similar?
Leave a comment below!
Share it with us on our social media
We love hearing stories from your kitchen!
Note: Recipe and photo borrowed from allrecipes.com