Japanese-Style Daikon and Carrot Pickles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Lime-spiked vegetables work well as a relish with grilled tuna or salmon. Daikons are long, white, tubular Asian radishes with a pungent smell and a mild flavor. Look for them in gourmet markets and Asian groceries. Ingredients:
1 1/2 pounds daikon radishes, peeled |
1 1/4 pounds 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. Repeat procedure with carrots, shaving to measure 6 cups. Combine radishes, carrots, vinegar, and remaining ingredients in a large bowl, tossing to coat. Cover and refrigerate 4 hours or overnight. Store in an airtight container in refrigerator up to 3 days.
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