Prep 20 mins
Cook 5 mins
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)
- 1 small daikon radish, peeled and cut into 1/2 -inch cubes (2 1/4 cups)
- 2 small carrots, peeled and cut into 1/4-inch rounds (1 cup)
- 1 small sweet onion, thinly sliced (1/2 cup)
- 1 small red jalapeno chile, thinly sliced (1 Tbs.)
- 1 garlic clove, peeled and crushed
- 9.85 ml salt
- 236.59 ml apple cider vinegar
- 59.14 ml sugar
- 118.29 ml water
- 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.
- 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.
- Cover, and refrigerate 3 hours.