I pretty much love vinegar I guess. Pickled and brined things. Cucumbers, cauliflower, capers, zucchini… And when I had my first Banh Mi sandwich, with the pickled daikon radish and carrots, I was totally hooked on these. I have made a few different variations and happily eat them as a quick little pickled side dish or add them to various sandwiches. This variation comes from The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market (Revised Edition). It makes just a pint of pickled daikon and carrots, which is a bit more manageable for smaller households.
There are all kinds of pickles in here I am eager to try. I am already making the pickled lemons, which are in my refrigerator as I write. I think I can try them out in a few weeks. I’ve seen Moroccan preserved lemons, but these seem a little different. A friend of mine said “But what will you do with them?!” Oh, just slice them and eat them probably. 😉 I do love pickles.
I can find daikon, an Asian radish, at my local Safeway, my local Ranch 99, and our farmer’s market. I also bought seeds to try to grow some this year but have not yet planted them.
Pickled Daikon and Carrot
Ingredients
- 1/2 pound total of julienned carrots and daikon or you can just thinly slice them on the diagonal
- 1/2 tsp salt
- 4 tsp sugar
- 3 Tbs rice vinegar
Instructions
- ulienne or thinly slice on the diagonal about a half a pound of carrots and daikon radish.
- Toss these with the salt and let them stand for 10 minutes or so. You can knead the vegetables and salt together if you’d like. Then drain them well. This recipe did not call for rinsing them but other recipes do. I did not and found these definitely saltier, but not necessarily in a bad way. How much do you like salt?
- Stir the sugar into the vinegar and then pour this over the carrots and daikon. Let them sit at room temperature for at least an hour, stirring and tossing now and then.
- After serving however much you’re eating, save the leftovers in the refrigerator tightly covered. I’m using a small jam jar. Drain before serving.
Serve on sandwiches, add to green salads or just snack on them like I do.
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