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.