Ingredients
1/2 cup white vinegar
1/4 cup white sugar
1 small Daikon radish - Julianne cut
1 small carrot - Julianne cut
2 tbls finely chopped coriander
1 finely chopped red pepper
Pickled Daikon Radish & Carrot with pepper and coriander
by UrsulaDirections
Sterilize the jar. Heat the white vinegar and the sugar in a sauce pan (low heat) until the sugar is dissolved. Remove the sauce pan from the heat and put mixture in refrigerator to cool down. Mix the Daikon radish, carrot, red pepper and coriander well in a bowl. Put the vegetable mixture in a jar (leave 1-2 cm from the top). Poor the cooled down vinegar mixture over the vegetables till the brim of the jar. Cover the jar with the lid and refrigerate at least 8 hours.
We cook in portions and freeze our veg box ingredients. Then each evening we enjoy combining elements of this seasonal goodness in different meals. A few herbs and dressings or sauces means each meal is new, quick and as healthy as can be.
— Sharon
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