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 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.
Holiday 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.