~more recently updated recipes~
2006: 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.
2015: This time I envisioned nice, even skinny bits of carrot and daikon so pulled out the mandoline for cutting the carrot and daikon. What a pain! Not hard, just time-consuming to do it carefully – safety is key, check out the safety tips in How (and Why!) to Use a Benriner (Japanese Mandoline / Mandolin). Grating the carrots with a cheese grater or in the food processor would not be as pretty but definitely less hassle.
RECIPE for CARROT & DAIKON REFRIGERATOR PICKLE
Time to table: 24 hours
Makes about 6 cups
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
PICKLED VEGETABLES, about 6 cups total
PICKLING LIQUID Combine all ingredients in a saucepan and bring to a boil.
PICKLED VEGETABLES Use a mandoline or the large holes of a cheese grater or a food processor to grate the carrots and daikon. Collect in a bowl, tossing to distribute the two vegetables throughout. Transfer to a refrigerator container (I use glass to make sure it's ultra-clean) and pour hot liquid over the veggies, pressing if needed to submerge. Refrigerate for 24 hours before serving. Drain before serving.
ALANNA's TIPS & KITCHEN NOTES
2006: Daikon provides nice color contrast but plain carrot would be fine too. 2015: The orange carrot color overwhelms the white daikon – in the version in the photo, I used a 1:2 ratio of carrot:daikon and still, the carrot dominates.
2006: Avoid 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. Instead use whole carrots, peeled.
2006: 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.
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MORE FAVORITE REFRIGERATOR PICKLES~ Winter Tomato Salad (Quick Pickled Vegetables) ~
~ Quick Pickled Asparagus ~
~ Homemade Bread & Butter Pickles ~
~ more Refrigerator Pickle recipes ~
from A Veggie Venture
~ Pepper & Cucumber Refrigerator Pickles ~
~ Marinated Brussels Sprouts ~
~ Refrigerator Pickled Beets ~
~ more Jams, Pickles & Preserves ~
from Kitchen Parade, my food column
famous asparagus-to-zucchini Alphabet of Vegetables.
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