Spicy Shredded Root PickleFrom jo_jo_ba 1 year ago
- 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.
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