Spicy Shredded Root Pickle
photo by YummySmellsca
- Ready In:
- 3hrs 10mins
- Ingredients:
- 9
- Yields:
-
5 cups
- Serves:
- 20
ingredients
- 1 lb carrot, coarsely grated
- 1⁄2 lb radish, coarsely grated (any kind)
- 2 tablespoons kosher salt
- 2 cups white vinegar
- 1⁄2 cup water
- 1⁄2 cup sugar
- 1⁄2 tablespoon peppercorn
- 6 garlic cloves, pressed
- 1⁄3 cup minced fresh ginger
directions
- Combine carrots, radishes and salt in a colander. Let stand 2-3 hours, then rinse and squeeze dry. Set aside.
- Bring the remaining ingredients to a boil in a medium saucepan.
- Stir in the shredded carrots and radishes and bring back to a boil, stirring.
- Spoon into ½ pint jars, seal and process in a waterbath for 15 minutes.
- Allow to infuse for 1 week before enjoying.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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