Southeast Asian Carrot Daikon Pickles |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From my yahoo group. Ingredients:
3 lbs carrots, peeled and sliced into 1/4-inch coins |
1 lb daikon radish, peeled and sliced into 1/4-inch coins |
1/4 cup minced garlic |
3 tablespoons minced superhot chili peppers, such as habanero, birds eye, thai or 3 tablespoons scotch bonnet peppers |
2 tablespoons finely grated fresh ginger |
1 bunch scallion, chopped |
3 1/2 cups brown rice vinegar |
2 1/2 cups white vinegar |
4 cups water |
1/4 cup sugar |
3 tablespoons pickling salt or 3 tablespoons kosher salt |
Directions:
1. Place the carrots, daikon, garlic, chile peppers, ginger, and scallions in a large bowl and toss to mix thoroughly.
2. Bring the vinegars, water, sugar, and salt to a boil in a large nonreactive pot. Stir to dissolve the sugar and salt.
3. Pack the veggies into hot jars, making sure to get a good proportion of ingredients in each jar. Pour in boiling brine, leaving a 1/2 headspace and making sure the veggies are fully covered in liquid. Check for air bubbles, wipe the rims, and seal.
4. Process for 10 minutes in a boiling water bath. Adjust time according to your altitude.
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