Description
Tangy salty and crunchy this pickled daikon recipe is everything you are looking for in a pickled vegetable.
Ingredients
Units
Scale
- 1 daikon about 6" long, cut into matchsticks
- 2 large carrots, cut into matchsticks
- 1 small jalapeno pepper sliced thin
- 2 tbsp grated ginger (about 1.5" piece)
- 1 tbsp grated garlic (optional)
- 1 cup boiling water
- 1/2 cup seasoned rice vinegar or 1/2 of white OR apple cider vinegar mixed with 1 tbsp of sugar
- 1/4 cup apple cider vinegar
- 1 tsp salt
- 1 tbsp of sugar (optional)
Instructions
- Grab a clean and dry 4-cup jar or mason jar or which you have a tight lid. We like to save the jars from olives, sauce, etc.
- Place daikon, carrots, and jalapeno into the large glass jar. Make sure you press the veggies tightly into the jar, all the veggies should fit into a 4-cup jar.
- Mix ginger, garlic, boiling water, vinegar salt, and sugar and mix well until dissolved.
- Pour liquid into the vegetables, if there's room for more water add more boiling water intil it reaches 1/4" from the rim. Close the lid tightly, turn it a few times, let it sit on the kitchen counter for an hour and then place the jar in the refrigerator.
- The pickles will be ready in 2 hours.
Notes
- Store the pickles in the fridge in a plastic bag, they tend to make the fridge stinky.
- Here are some suggestions on what you can add to the recipe:
- Add extra jalapeño slices, habanero pepper for superheat, or a sprinkle of red pepper flakes to the pickling liquid.
- If you like your pickles on the sweeter side, simply add more sugar.
- Add fresh herbs.
- Experiment with different kinds of vinegar.
- Prep Time: 10
- Pickling time: 2 hours
- Category: Condiment
- Method: Raw
- Cuisine: Asian inspired
Nutrition
- Serving Size: 1/4 cup
- Calories: 9
- Sugar: 1.3 g
- Sodium: 152.1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 2.1 g
- Fiber: 0.3 g
- Protein: 0.2 g
- Cholesterol: 0 mg