This recipe is inspired by the daikon kimchee pickles that are served at the start of a Korean meal. These pickles are great served on the side or sliced up in sandwiches or salads. They can be eaten as soon as they’re chilled, but the flavors improve after a few days.
- 1/2-CUP SERVINGServings
- 1 small daikon radish, peeled and cut into 1/2 -inch cubes (2 1/4 cups)
- 2 small carrots, peeled and cut into 1/4-inch rounds (1 cup)
- 1/2 small sweet onion, thinly sliced (1/2 cup)
- 1 small red jalapeño chile, thinly sliced (1 Tbs.)
- 1 clove garlic, peeled and crushed
- 2 tsp. salt
- 1 cup apple cider vinegar
- 1/4 cup sugar
- Place daikon radish, carrots, onion, jalapeño, and garlic in large bowl and toss with salt. Let stand 1 hour, and then drain well. Transfer to 4-cup jar or plastic container.
- Bring vinegar, sugar, and ½ cup water to a simmer in small saucepan over high heat. Stir until sugar dissolves. Pour vinegar mixture over vegetables. Cover, and refrigerate 3 hours.
- Serving Size: Makes 3 1/2 cups
- Calories: 26
- Carbohydrate Content: 4 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Sodium Content: 180 mg
- Sugar Content: 2 g