Saturday, April 12, 2014
Carrot and Daikon Pickle
Pickles are my jam. Not just cucumbers, but any vegetable, really. I especially love the pickled radishes and carrots at Vietnamese restaurants, so I was pleased to find this Saveur recipe (short and simple, just the type of recipe I gravitate towards!). I did things a little differently: I am not great at cutting uniform sizes and overlooked "salt" in the wilting stage, so had to sprinkle that in, mix again and wait a bit longer. I also used rice vinegar instead of white. (Sidenote: I did wonder why the recipe mentioned only sugar and no salt, but shrugged it off. Just goes to show, trust your inner voice! And read the directions.)
For more flavor, the veggies probably need to hang out in the fridge for a while. I'm planning on eating them as a snack or a side dish since I need to add more produce to my diet. But, I think they would work well in their "quick pickle" form in a bibimbap or a lettuce wrap. I'm just happy to have found an alternative to bagged salad!