Tuesday, August 22, 2017

Pickled Daikon and Carrots

For this salad, I diced up the pickled daikon and carrots and served them in our salads.  They add a wonderful addition to salads and sandwiches. ENJOY

If you pickle it, I will most likely eat it.

I love the sweet/tart/sour flavoring of the pickling process. I also like that you can pretty much pickle most things. I can alter the flavor profile by adding different herbs and spices.  It's simply a fun way to preserve a variety of garden vegetables. 

Our favorite things to pickle are cucumbers (duh), carrots, radishes, daikon, onions, and beets.

This recipe is simple.  Takes a few minutes to prepare the brine.  Cutting the carrots and daikon into match sticks takes the longest amount of time in this recipe.  You can cut your vegetables any way you wish...slices, match sticks, or cubes.  I personally like the match sticks because they work great in the recipes I use these for.  Plus, the pickling takes less time with a thin match stick than a cube.

This recipe is simple. It uses a few ingredients.  Can be ready in a few hours. Last a while in the refrigerator.  Honestly, we eat them too fast to max out the shelf life.  

You might be wondering what daikon is. It is a white, winter radish. You will find it located in the produce section of your local grocery store. I often find it with the jalapenos and carrots. It is a root vegetable. I think the flavor is milder than the red radishes I buy at the Farmer's Market in town. It has a variety of health benefits. To learn more about daikon and its benefits you can visit Organic Facts.

Here is the link to my Pickled Radish Recipe.
Pickled Dandelion Greens--coming soon
Pickled Dill Vegetables--coming soon

Pickled Daikon and Carrots

This recipe is unique because you make it according to the size of the container you use.  The brine involves a 25/75 mixture of water and white vinegar.  EX: 1/4 cup of vinegar and 1 cup of warm water, 1/2 cups of vinegar and 2 cups of warm water, and so on. If you wish for a stronger vinegar flavor, then use more vinegar.


white vinegar (apple cider vinegar will give a different end result)
warm water
white sugar
sea salt

1.  Cut, slice, dice, cube, etc...your desired vegetables. I am using carrots and daikon for this particular recipe.

2.  Use a clean glass jar with a lid.  Fill the jar with your vegetables.  When full, add vinegar until the jar is a quarter full.  It is not necessary to use a measuring cup unless you want to know exact measurements.  Fill the remaining space with water.   Leave about a one-inch space to add sugar and salt. If you like a sharp, twang to your pickled vegetables then you may want to add more vinegar and less water.

3.  The salt and sugar additions, again, are a personal preference.  I like the flavor of the two combined.  I use 1/2 cup of sugar and 1 tablespoon of salt for the jar in the photo.   After the brine has sat in the refrigerator for an hour, I will grab a stick and taste the balance of the four ingredients. Based on that, I will either leave it as is or add more salt or sugar.

By making the recipe this way, you are learning to use any jar to pickle a variety of vegetables. In my kitchen, I don't always want or need large amounts of one thing pickled. This will teach you how to use small, medium or large jars to pickle your favorite vegetables.  If you make enough pickled items you will develop a recipe that works for your family and the taste buds.

I also use this same process to make dill pickle radishes, pickles, and onions.  Recipe coming soon!

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