Carrot & Daikon Refrigerator Pickle ♥

Refrigerator pickles, ya gotta love 'em. A few minutes of work, then wait a day or so: then there they are, ready to add piquancy to a plate, spark to a sandwich, specialness to a salad, for the next couple of weeks.

This grated carrot and grated daikon combination is especially nice, color-wise, taste-wise, easy-wise. It's great also on a plate, also tucked into a sandwich, like a banh mi.

TIPS
  • Daikon provides nice color contrast (not apparent in the photo) but just carrot would be fine too
  • Skip past the so-called baby carrots (which are really just brilliantly marketed huge carrots scraped to the popular size) that have no flavor and are 2x more expensive, often
  • I think that a 'serving' of this is about a quarter cup which translates to zero Weight Watchers points and into low-carb (9 net carbs) territory; for real low-carb impact, use Splenda

FROM THE ARCHIVES ... I really must add a section for refrigerator pickles to the Recipe Box. But in the mean time, these are other favorites: cucumber & pepper refrigerator pickles, carrots in cumin dressing, pied piper refrigerator pickles and Swedish beets.

CARROT & DAIKON REFRIGERATOR PICKLE
Hands-on time: 15 minutes
Time to table: 24 hours
Makes 6 cups

LIQUID
1 1/2 cups water
3/4 cup white vinegar
3/4 cup sugar (a tad less would be okay ... but I liked the tart-sweet contrast)
1 teaspoon table salt

VEGGIES
3 cups grated carrots (about 8 carrots)
3 cups cups grated daikon

Combine the liquid ingredients in a saucepan and bring to a boil. Grate the veggies and transfer to a refrigerator container (I use glass to make sure it's ultra-clean). Pour the liquid over the veggies, pressing if needed to submerge. Refrigerate for 24 hours before serving. Drain before serving.

NUTRITION ESTIMATE
Per 1/4 cup: 38 Cal (1% from Fat, 3% from Protein, 96% from Carb); 0 g Protein; 0 g Tot Fat; 0 g Sat Fat; 10 g Carb; 1 g Fiber; NetCarb9; 7 mg Calcium; 0 mg Iron; 214 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points

SHORTHAND RECIPE ...
CARROT-DAIKON REFRIG PICKLES Boil 1½ c water, ¾c vinegar, ¾c sugar, 1t salt. Pour over 1½ c grated carrot, 1½ c grated daikon. ¼c=WW0 VV06

CREDIT WHERE CREDIT'S DUE
Adapted from the Splendid Table


(c) Copyright 2006 Kitchen Parade

3 comments:

I love daikon! I love carrots! And, I love pickled stuff! This is a winner. I like that they're shredded, great idea.

I actually just made some pickled onions, they were nice too.

I LOVE Chinese Cabbage, or as I know it better, "Daikon"! However, my favourite vegetable has to be cooked tomato, while my least favourite one is taro, because it always tastes mouldy to me. I've never tried celeriac or the bulb kind of fennel, but I'd like to, whenever I find a recipe that appeals to me. I think that the hardest thing about getting veggies onto the table is in varying the recipes so they don't always taste or look the same.

Droool...I came across your site by accident. I love it, I'm on a restricted diet right now so alot of these recipes are essentialy food porn for now. But I can't wait to try this and other recipes.

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