My Korean KitchenQuick Pickled Carrots and Daikon
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Ingredients
Serves 10- 1 cup apple cider vinegar ((or rice vinegar))
- 200 g carrots ((7 ounces), julienned)
- 1 cup water
- 1 cup white sugar
- Pinch of salt
- 300 g Korean radish ( or daikon radish (10 ounces), julienned)
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Steps
- Step 1
Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.
- Step 2
Place the julienned radishes and carrots into a sterile pickling jar and pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all radishes and carrots.
- Step 3
Leave the jar at room temperature for 3 to 4 hours then move to the fridge. Chill the pickles for 30 mins to 1 hour before serving for optimal taste.
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Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.
Source: My Korean Kitchen
