What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7396688 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Spicy Pickled Cucumbers, Carrots, and Daikon

Vegetables, also 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 in the refrigerator for up to a week.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720