Daikon & Carrot Pickle

Recipe: Daikon & Carrot Pickle 

A yummy, crunchy & tangy side dish, perfect alongside your favourite rice dishes and curries!

Ingredients

• 1 medium Daikon Radish, julienned 
• 2 carrots, julienned  
• 1 cup apple cider/white vinegar 
• 1 cup water
• 2/3 cup white sugar
• 1 teaspoon salt 
• Coriander, to serve 

Method

1. Thinly slice the radish and carrot into strips using a knife or julienne peeler 
2. Heat up the vinegar, water, sugar and salt in pan for 5 minutes
3. Pour the hot pickling liquid over the sliced veggies and leave to cool
4. Serve right away for a crunchy pickle or store in an airtight jar in the fridge for up to 3 weeks. Daikon can become pungent after a whole but it’s still edible for up to 3 weeks when pickled.

Designed by: Hannah Barnett