Japanese-Style Daikon and Carrot Pickles |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Cooking Light, AUGUST 2008 Ingredients:
1 1/2 lbs daikon radishes, peeled |
1 1/4 lbs carrots, peeled |
1/2 cup rice vinegar |
1/4 cup mirin (sweet rice wine) |
2 tablespoons sesame seeds, toasted |
2 tablespoons fresh lime juice |
2 teaspoons kosher salt |
2 teaspoons grated orange rind |
Directions:
1. Hold each radish by the tip end. Shave radishes into ribbons with a vegetable peeler to measure 4 1/2 cups.
2. Repeat procedure with carrots, shaving to measure 6 cups. Combine radishes, carrots, vinegar, and remaining ingredients in a large bowl, tossing to coat.
3. Cover and refrigerate 4 hours or overnight. Store in an airtight container in refrigerator up to 3 days.
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