Name: Pickled Daikon With Carrots and Jalapenos
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 3 1/2 cups
Ingredients: 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); 1/2 small sweet onion, thinly sliced (1/2 cup); 1 small red jalapeno chile, thinly sliced (1 Tbs.); 1 garlic clove, peeled and crushed; 2 teaspoons salt; 1 cup apple cider vinegar; 1/4 cup sugar; 1/2 cup water

Recipe by Sharon123

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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)

Ready In:: 25mins
Yields:
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ingredients

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)
¹⁄₂ small sweet onion, thinly sliced (1/2 cup)
1 small red jalapeno chile, thinly sliced (1 Tbs.)
1 garlic clove, peeled and crushed
2 teaspoons salt
1 cup apple cider vinegar
¹⁄₄ cup sugar
¹⁄₂ cup water

directions

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.

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RECIPE MADE WITH LOVE BY

@Sharon123

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@Sharon123

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"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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creation by Sharon123

10/24/2013

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)