Pickled Veggies is there anything more versatile? Salads, sandwiches, pasta..they can make a simple dish a bit more exciting. Pickled Carrots and Daikon is one of my favorite things to pickle because they are great to add to many dishes I like to make, like fried rice! I never knew how easy it was to make until I moved away years back and learned it out of necessity. And now you too can make it 🙂 My only word of caution is Daikon can have a distinct pungent smell that may be unappealing if you’re not familiar with it. SOoo ANyways~ if you still want to make this yummy crunchy condiment here’s my version of it.
Pickled Carrots and Daikon
½ medium daikon
2 small carrots
2:1:1 vinegar to water to sugar
2 cup vinegar
1 cup sugar
1 cup water
1 tbs table salt
1. Sprinkle each with table salt and let sit for 30 minutes to draw out water.
2. Squeeze out water.
3. Heat all vinegar, sugar, water, and salt in medium pot until sugar is dissolved and let cool.
4. Cut all ingredients into desired shape and size.
5. Combine into glass jar and let sit out for 24 hours then refrigerate.
Heat until liquid turns clear.
Liquid released after 30 minutes in salt.
Refrigerate after 24-48 hours.
