Pickled Carrots and Radishes

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Like some relationships, there is nothing you can actively do to really fuck up vinegar-pickled carrot and daikon radishes. You set it up, but you just let it happen naturally. If it works, it works.

If it doesn't, throw it out and start over.

I make these and put them on just about everything. They are perfect for bibimbap, or even just a bowl of steamed brown rice/quinoa. I also eat them straight out of the jar with chopsticks. You know, like a salad.

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5 from 1 vote

Pickled Carrots and Radishes Recipe

adapted combination of Vinegar Pickles recipe and Pickled Carrot and Daikon Julienne recipe in the Momofuku cookbook by David Chang

Course: Condiments

Cuisine: asian

Keyword: anti-aging, anti-inflammatory, pickled

Servings: 1 pint

Ingredients

• carrots washed, peeled, cut into 3-inch lengths and 3/16-inch julienne
• daikon radish same as above

for the Vinegar Pickling Brine:

• 1 cup water piping hot from tap
• ½ cup rice wine vinegar
• 6 tablespoons sugar I actually used half this, 3 tablespoons, and it was still sweet enough
• 2¼ teaspoons kosher salt

Instructions

• Combine water, vinegar, sugar and salt in a mixing bowl and stir until sugar dissolves.
• Pack prepared vegetables into two separate quart containers. Split the brine between the two containers, pouring the brine over the vegetables. Cover and refrigerate.

when you make this recipe, let us know!Mention @TheDelicious or tag #thedeliciousmademedoit!

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