Makes 2 Quarts
Watch as these vegetables transform from white to electric fuchsia! There is a very pleasant lemony flavor in this unassuming recipe.
These crunchy, snacking pickles are great out-of-hand or cut thinly for a salad garnish.
- Adapted by B. Hettig, based on recipe in Pickled by Lucy Norris
| daikon radish |
2 lbs. |
or small turnips |
| beet, raw |
1 small |
peeled and thinly sliced |
| lemon zest strips |
1 lemon |
use sharp peeler |
| lemon juice, fresh |
3 TBS |
|
| raw apple cider vinegar |
2 TBS |
or other white vinegar |
1 Peel vegetables. Cut radish into 3/8-inch thick slices, then cut slices into 1/2-
inch wide sticks. Cut beets into thin slices.
2 Add zest, lemon juice, and vinegar to the canister.
3 Review pages 6 and 7 of the Perfect go to Step 4 to complete the recipe. Daikon Radish Lights Up!
Variations: Substitute cauliflower florets for some or all of the daikon radish.
*Daikon, or icicle radish, is common in Asian markets and in larger supermarkets. It is mild for a radish and takes on the flavors of spices most readily.
Holiday Variation: Merry Citrus Pickles. Use cookie cutters and a crinkle cutter to create eye-popping jewels.
This recipe is fun to do with family. Using special sized cutters and a crinkle cutter produceswinner.
