Quick Pickled Daikon Radish and Carrots
Photo by Marusa Jonas
Yield: 6 servings
Ingredients:
- 1 cup daikon radish, scrubbed with clean vegetable brush under running water, peeled and julienned
- 1 cup carrots, scrubbed with clean vegetable brush under running water, peeled and julienned
- ½ cup apple cider vinegar
- ½ cup water
- 2 Tablespoons sugar
- ½ teaspoon salt
Directions:
- Wash hands with soap and water.
- Pack julienned radish and carrots in clean canning jars or a glass container with a tight-fitting lid.
- In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil.
- Carefully pour the liquid into the jars, completely covering the vegetables.
- Close jars tightly and transfer to the refrigerator. Refrigerate overnight before serving.
- Drain before serving. Serve with sandwiches, rice bowls, wraps, or tacos.
- Store leftovers in a sealed jar or container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
