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Pickled Daikon With Carrots and Jalapenos

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:
Units:

ingredients

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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  1. Sharon123
    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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