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
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.
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