Japanese-Style Daikon and Carrot Pickles

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READY IN: 10mins
Recipe by dicentra

Cooking Light, AUGUST 2008

Ingredients Nutrition

Directions

  1. Hold each radish by the tip end. Shave radishes into ribbons with a vegetable peeler to measure 4 1/2 cups.
  2. Repeat procedure with carrots, shaving to measure 6 cups. Combine radishes, carrots, vinegar, and remaining ingredients in a large bowl, tossing to coat.
  3. Cover and refrigerate 4 hours or overnight. Store in an airtight container in refrigerator up to 3 days.

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