Spicy Shredded Root Pickle
From jo_jo_ba 10 years ago
- 1 day to make
- Serves 20
This tangy, gingery pickle is wonderful on any sort of sandwich or wrap you care to make (try it on Banh Mi!) - but it also makes a delicious slaw on its own and is a hit tossed with a garden salad at a picnic.
Ingredients
- 1 lb carrots, coarsely grated shopping list
- ½ lb radishes (any kind), coarsely grated shopping list
- 2 tbsp kosher salt shopping list
- 2 cups white vinegar shopping list
- ½ cup water shopping list
- ½ cup sugar shopping list
- ½ tbsp whole peppercorns shopping list
- 6 cloves garlic, pressed shopping list
- ⅓ cup minced fresh ginger shopping list
How to make it
- Combine carrots, radishes and salt in a colander. Let stand 2-3 hours, then rinse and squeeze dry. Set aside.
- Bring the remaining ingredients to a boil in a medium saucepan.
- Stir in the shredded carrots and radishes and bring back to a boil, stirring.
- Spoon into ½ pint jars, seal and process in a waterbath for 15 minutes.
- Allow to infuse for 1 week before enjoying.
People Who Like This Dish 4
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