Pickled Daikon With Carrots And Jalapenos Recipes

Steps:

• Place daikon radish, carrots, onion, jalapeño, and garlic in large bowl and toss with salt. Let stand 1 hour, and then drain well. Transfer to 4-cup jar or plastic container.
• Bring vinegar, sugar, and 1/2 cup water to a simmer in small saucepan over high heat. Stir until sugar dissolves. Pour vinegar mixture over vegetables.
• Cover, and refrigerate 3 hours.

Steps:

• Bring 1 1/2 cups white vinegar, 1/4 cup sugar and 1 tablespoon kosher salt to a simmer in a medium pot, stirring to dissolve the sugar. Remove from the heat and stir in 2 cups sliced carrots, 6 sliced jalapenos and 1/2 sliced red onion. Let sit 1 hour, stirring occasionally and pressing the vegetables down with a rubber spatula to submerge. Refrigerate in an airtight container for at least 3 hours.

Steps:

• In a large bowl, combine daikon, carrots and jalapenos. In a saucepan, bring water, vinegar, sugar, salt and, if desired, liquid smoke to a boil. Simmer until sugar dissolves. Pour mixture over vegetables, ensuring vegetables are submerged; cool. Transfer to jars, if desired; cover tightly. Refrigerate, covered, at least 1 hour before serving. Store in the refrigerator for up to 2 weeks, stirring occasionally.

Steps:

• Add oil to a large saucepan over medium heat and saute the garlic.
• Add carrots and saute for about 3 minutes.
• Add vinegar, bay leaves, peppercorns and salt. Bring to a bubble and reduce heat to low. Simmer for 5 minutes.
• Add water and jalapenos and bring to a simmer again for another 10 minutes.
• Let mixture cool completely.
• Transfer the carrots and cooking liquid into a covered container and refrigerate.

Steps:

• Using the slicing disk of a food processor or a very sharp knife, slice the daikon into paper-thin disks. Use a knife to cut the disks into long, very thin strips. Slice the carrot lengthwise into very thin slices, and cut each slice into very thin strips.
• In a medium bowl, combine the vinegar, sugar and salt and mix until the sugar has dissolved. Add the daikon and carrot and toss. Serve at room temperature along with barbecued meat.

Steps:

• Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.