Daikon and Carrot Pickle
From vj 16 years agoIngredients
- 1 large carrot, peeled and cut into matchsticks shopping list
- 1 pound of small young daikons, no bigger than 2 inches around, peeled and cut into matchsticks shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons + 1/2 cup sugar shopping list
- 1 and 1/4 cups distilled white vinegar shopping list
- 1 cup of lukewarm water shopping list
How to make it
- First, you must torture the veggies. Place them in a bowl and sprinkle on the salt and 2 teaspoons of sugar.
- Now, begin kneading the veggies for about 3 minutes
- You can stop kneading once you can bend a matchstick of daikon almost in half without breaking.
- Drain and rinse, then press the veggies gently to expel any extra water
- If you plan to eat these soon, put them back into the empty bowl, or transfer them to a 1 quart jar for longer storage.
- Make the brine and pour over the veggie. The brine should cover them.
- After an hour, you can use your pickled veggies, or they'll keep in the fridge for up to 4 weeks.
People Who Like This Dish 3
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