Spicy Shredded Root Pickle

"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."
 
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photo by YummySmellsca photo by YummySmellsca
photo by YummySmellsca
Ready In:
3hrs 10mins
Ingredients:
9
Yields:
5 cups
Serves:
20
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ingredients

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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> 9408826"
 
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