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Pickled Carrots and Daikon.jpg

Pickled Carrots and Daikon

Prep Time 5 minutes
Total Time 1 day 6 hours 5 minutes
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Servings

2 Servings

Ingredients

  • 2 cup rice wine vinegar
  • 1/2 cup water
  • 1/3 cup sugar
  • 2 tablespoons kosher salt
  • 2 star anises
  • 1 cinnamon stick
  • A couple of black peppercorns
  • 2 garlic cloves
  • 1 dried hot chili or a pinch of chili flakes
  • 2 medium carrots cut into thin strips
  • 1 small daikon radish cut into thin strips

Instructions

  • Bring all of the ingredients for the pickling liquid to a simmer. Pour over the carrots and daikon. Allow the vegetables to sit in the liquid in the refrigerator for 1 day before using.
  • The carrots and daikon can be stored, covered in the refrigerator, in the liquid for up to 1 month.
  • Goes with Salmon Banh Mi Burger.
  • Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2013 SUBSCRIBE NOW
  • Summer 2013 Magazine