Marinated Daikon and Carrots

November 26, 2006

Marinated Daikon and Carrots

From Phoenix CSA

1 cup Rice or distilled white vinegar
½ cup Sugar
¾ pound Daikon, small, peeled, cut into 1/8″ julienne
1 ½ pounds Carrots, peeled and cut into 1/8″ julienne
1 ½ teaspoon Salt

Combine the vinegar and sugar and bring to a boil.
Remove from the heat and set aside to cool.
Place the radishes, carrots, and salt in a bowl and toss several times. Set aside for 20 minutes, then rinse thoroughly. Using your hands, squeeze the vegetables to remove the excess water. Pat dry with paper towels and place in a bowl.

Add the vinegar mixture and let the vegetables marinate at least 1 hour before serving. To store, transfer to a tight-lidded jar and refrigerate.

The vegetables will keep for up to 3 weeks.

Yields 1 quart

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