STREAMING NOW: Nigella: At My Table

Pickled Daikon With Carrots and Jalapenos

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The recipe was inspired by the daikon kimchee pickles that are served at the start of a Korean meal. These are great served on the side or sliced up in sandwiches or salads. They can be eaten as soon as they're chilled, but the flavors improve after a few days. From Vegetarian Times magazine(July 2008)”
READY IN:
25mins
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place daikon radish, carrots, onion, jalapeño, and garlic in large bowl and toss with salt. Let stand 1 hour, and then drain well. Transfer to 4-cup jar or plastic container.
  2. Bring vinegar, sugar, and 1/2 cup water to a simmer in small saucepan over high heat. Stir until sugar dissolves. Pour vinegar mixture over vegetables.
  3. Cover, and refrigerate 3 hours.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: