PICKLED DAIKON AND CARROT
Provided by Molly O'Neill
Categories lunch, side dish
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Using the slicing disk of a food processor or a very sharp knife, slice the daikon into paper-thin disks. Use a knife to cut the disks into long, very thin strips. Slice the carrot lengthwise into very thin slices, and cut each slice into very thin strips.
- In a medium bowl, combine the vinegar, sugar and salt and mix until the sugar has dissolved. Add the daikon and carrot and toss. Serve at room temperature along with barbecued meat.
Nutrition Facts : @context http, Calories 46, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 445 milligrams, Sugar 7 grams
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Kainat Nazeer ahmed
[email protected]I'm not sure what I was expecting, but these pickles were not it. They're just okay.
Nicole Valdez
[email protected]These pickles are a great way to add some extra flavor to your favorite sandwiches and wraps.
Dxily Panda
[email protected]I love the sweet and sour flavor of these pickles. They're the perfect accompaniment to a variety of dishes.
Liticia Clarkray
[email protected]These pickles are a great addition to any charcuterie board. They're also a delicious snack on their own.
Yoko Lewis
[email protected]I've never made pickled daikon and carrot before, but this recipe made it really easy. I'm definitely going to make it again.
Ariba Mehmood
[email protected]These pickles are so easy to make! I just threw all the ingredients in a jar and let them sit for a few days. They turned out perfectly.
Cati Beer
[email protected]I love the flavor of these pickles, but I wish they were a bit spicier. I think I'll add some chili flakes next time.
Jeffery Peppey
[email protected]These pickles are delicious! But they take a while to make. I started them in the morning and they weren't ready until dinnertime.
Mr Comedy
[email protected]I followed the recipe exactly, but my pickles turned out mushy. I'm not sure what I did wrong.
Carol Hart
[email protected]These pickles are a bit too sour for my taste. I think I'll try using less vinegar next time.
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[email protected]I'm not a big fan of daikon or carrots, but I actually really enjoyed these pickles. The pickling process really mellows out the flavors and makes them much more palatable.
Tayyab Rajpoot
[email protected]These pickles are a great way to use up leftover daikon and carrots. They're also a healthy and delicious snack.
Comillar993 Cale
[email protected]I made these pickles for a party last weekend and they were a huge hit! Everyone loved them. I'll definitely be making them again.
Latinguy Latino
[email protected]These pickles are so addictive! I can't stop snacking on them. They're the perfect balance of sweet, sour, and salty.
AUWAL HUSSEINI
[email protected]I've been looking for a good pickled daikon and carrot recipe for a while, and this one is definitely it. The instructions were clear and easy to follow, and the results were delicious. Thanks for sharing!
Scott Lyons
[email protected]This pickled daikon and carrot recipe is a keeper! The vegetables turned out perfectly crisp and tangy, and the flavor was well-balanced. I served them as a side dish with grilled chicken and rice, and they were a hit with the whole family.