Pickled Carrots & Daikon
 Serves |  Total Time |
|---|---|
| 20 | 20 minutes |
Ingredients
- 2 lbs carrots
2 lbs daikon radishes
4 tsp granulated sugar- 2 tsp salt
- 1 cup granulated sugar
2.5 cups white vinegar
2 cups warm water
Cookware
- 1 colander
- 1 bowl
- 1 jars
Instructions
Step 1
Julienne the carrots and the daikon radishes: Cut them first crosswise into 2.5 inch long segments. Then cut 1/4 inch thick slices lengthwise. Stack the slices and cut them again into 1/4 inch thick batons.
Step 2
Massage in the salt and sugar: Place the carrots and daikon radishes in a large bowl. Sprinkle with 4 teaspoons of granulated sugar and 2 teaspoons of salt. Use your clean hands to toss the carrots and daikon with the salt and sugar until well coated.
Step 3
Continue to mix the carrots and daikon with your hands until they begin to soften, about 3 minutes. They are ready once you can bend a piece of daikon all the way over without it breaking.
Step 4
Rinse: Transfer the carrots and daikon to a colander, rinse with cool water and drain well.
Step 5
Make the vinegar and sugar mixture: In a bowl (an 8 cup Pyrex measuring cup works great for this) mix together one cup of granulated sugar, the white vinegar and the warm water, until the sugar dissolves.
Step 6
Pack the vegetables in the jars and fill with the vinegar mixture: Prepare clean jars. Pack the daikon and carrots tightly into the jars. Pour over the pickling liquid to cover. Seal. Refrigerate.
Step 7
The pickles should sit at least overnight before eating; their flavor will improve with time. They should last 4 to 6 weeks in the refrigerator.
Source