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“This tangy, gingery pickle is wonderful on any sort of sandwich or wrap you care to make (try it on Banh Mi!) - but it also makes a delicious slaw on its own and is a hit tossed with a garden salad at a picnic.”
READY IN:
3hrs 10mins
SERVES:
20
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine carrots, radishes and salt in a colander. Let stand 2-3 hours, then rinse and squeeze dry. Set aside.
  2. Bring the remaining ingredients to a boil in a medium saucepan.
  3. Stir in the shredded carrots and radishes and bring back to a boil, stirring.
  4. Spoon into ½ pint jars, seal and process in a waterbath for 15 minutes.
  5. Allow to infuse for 1 week before enjoying.

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