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Spicy Pickled Cucumbers, Carrots, and Daikon
Vegetables and Vegetarian Foods
|Spicy Pickled Cucumbers, Carrots, and Daikon|
1 medium cucumber, peeled with seeds removed
2 medium carrots, peeled
1 daikon radish (about one and a half pounds), peeled
1 Tablespoon coarse salt
10 slices fresh ginger
1/2 teaspoon hot red pepper flakes
1/4 cup sugar
1/2 cup white rice vinegar
1. Cut vegetables into bite size pieces then toss them with salt. Set aside for one hour, stirring occasionally.
2. In a small stainless steel saucepan, combine ginger, pepper flakes, sugar, and vinegar. Bring to a low boil to dissolve the sugar, about five minutes, then let cool completely.
3. Place vegetables in a colander and rinse thoroughly with water. Press vegetables gently with a towel to squeeze out any excess moisture. Then add the vegetables to the above pickling liquid and refrigerate for at least one hour.
Note:It can keep refrigerated for up to a week.