A slightly sweet and quick pickled daikon and carrot treat. ServingsYield: 2 jars IngredientsVegetablesPickle brine- 1 Cup water
- 1 Cup white sugar
- 1 Cup rice or distilled vinegar
- 1/4 Cup Sake
- Pinch of salt
Instructions- Peel the carrots and daikon. Julienne or slice into matchsticks.
- Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.
- Place the daikon and carrots into a pickling jar or tight glass container then pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all radishes and carrots.
- Leave the jar at room temperature for 3 to 4 hours then move to the fridge. Chill the pickles for 30 mins to two days before serving.
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