Friday, July 1, 2016

Pickled Daikon Radish with Carrot

1) Shred vegetables
2) Sprinkle on 1 tsp salt...

...And 2 tsp sugar.

3) Stir together and let sit for 30 min.
4) Rinse and drain twice. Place in a jar. 
5) Make your brine. In a sauce pan bring to a boil:
1 c. white vinegar
1 c. water
1/2 c. sugar
Allow to cool.

6) Fill jar with brine. Refrigerate. Wait at least 3 hours before serving. Can store up to 4 weeks in refrigerator.