Sunrise Pickles

Makes 2 Quartssunrise.gif

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 beets, lemon zest, lemon juice, and vinegar to a clean two quart jar. Add the daikon radish, tamping lightly as you go until about 3 inches from the lip.
3 Review pages 8 and 9 of the instruction booklet to make the brine and complete the recipe. 

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.

kit2.jpgHoliday Variation: Merry Citrus Pickles. Use cookie cutters and a crinkle cutter to create eye-popping ornaments.

This recipe is fun to do with family. Using special sized cutters and a crinkle cutter produces a winner. See our accessories section to review these tools.