Friday, May 18, 2012

Recipes :: Pickled Daikon

Perhaps you've noticed that I love Asian food? If you've seen me post on Instagram, you know I love Pho, Japanese ramen, curry, Korean BBQ, and sushi.  

So this week, after going to Mitsuwa market in NJ {mega Japanese grocery}, I spent a little time in the kitchen creating some of my faves: Korean dumplings, fried rice and some pickled Daikon. If you're unfamiliar with it, Daikon is just a delicious type of radish! Given the summer is about to hit central PA, pickled Daikon is the perfect summer side dish to any Asian inspired or American BBQ feast! Think pickled slaw...

Sweet, spicy and refreshing!
I love these because they are quick and easy! The crisp crunch of the carrots and daikon is refreshing and the spice of the jalapenos is just enough to wake you up!

Full recipe after the jump!

Spicy Pickled Daikon
The Caramel Jar

1 large Daikon peeled {I used Japanese}
3 carrots peeled
1 jalapeno pepper

1/2 cup of white vinegar
1/2 cup of sugar
1/2 cup of water

Quart size storage container, plastic or glass jar with a good seal like a mason jar : hint hint :

Wash your vegetables, peel your carrots and Daikon.

Grab a small saucepan - combine sugar and water together. Warm over low/medium heat until sugar has dissolved creating your simple syrup. Remove from heat, add vinegar, stir to combine. Let cool while you prep your vegetables.

Grab your sharp knife or mandolin. I used the slicer option on the mandolin for the jalapeno. That way, if it's too spicy, people can pick them out. Slice one Jalapeno. Add to jar. Julienne the carrots and daikon and combine it with the jalapeno in your jar.

Add your slightly cooled vinegar/sugar mixture. Seal tightly, shake lightly. Make sure the liquid covers the radish mixture. Store in fridge.

24 hours later...enjoy! These pickles taste best within 24-48 hours.

Your always hungry,

Chief Caramel Girl

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