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    You are in: Home / Recipes / Pickled Daikon With Carrots and Jalapenos Recipe
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    Pickled Daikon With Carrots and Jalapenos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Sharon123's Note:

    The recipe was inspired by the daikon kimchee pickles that are served at the start of a Korean meal. These are great served on the side or sliced up in sandwiches or salads. They can be eaten as soon as they're chilled, but the flavors improve after a few days. From Vegetarian Times magazine(July 2008)

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Place daikon radish, carrots, onion, jalapeño, and garlic in large bowl and toss with salt. Let stand 1 hour, and then drain well. Transfer to 4-cup jar or plastic container.
    2. 2
      Bring vinegar, sugar, and 1/2 cup water to a simmer in small saucepan over high heat. Stir until sugar dissolves. Pour vinegar mixture over vegetables.
    3. 3
      Cover, and refrigerate 3 hours.

    Ratings & Reviews:

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    Nutritional Facts for Pickled Daikon With Carrots and Jalapenos

    Serving Size: 1 (909 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 105.1
     
    Calories from Fat 1
    62%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1374.0 mg
    57%
    Total Carbohydrate 23.0 g
    7%
    Dietary Fiber 2.6 g
    10%
    Sugars 18.9 g
    75%
    Protein 1.0 g
    2%

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