What if I buttonhole you into gathering a few common ingredients and make a simple, soul-filling pickle?
Here is my latest top shelf, all-season pickle that will light up your meals in many delightful ways—any time of year. A key tool is the julienne peeler that creates uniform matchsticks of the right thickness for a light pickle crunch. Retails for around $8.00 at most kitchen departments (by Oxo)
Ingredients of Pickled Carrot And Daikon Radish (Do Chua)
- ½ lb. carrots, julienne cut or match sticks
- ½ lb. daikon (icicle radish), julienne cut or match sticks
- Brine: 2 cups spring water + 1 Tbsp. Celtic Sea Salt® or other premium brand
- 1 to 3 TBS. sweetener (add after fermentation is complete)
- Peel carrots and daikon and cut into matchsticks (julienne) and toss together
- Load into a clean 1 quart jar, lightly packing until about 3 inches from the jar lip
- Make brine by dissolving salt in water (TIP: put room temperature water & salt into another jar, secure lid and shake vigorously).
- Pour brine over vegetables; gently wiggle jar to release all air bubbles. Continue filling until approximately ½ inch below the lip of the jar.
- Press brine overflow cup into jar until just level with jar rim. (TIP: you may want to do this with jar in your sink as some brine should spill over).
- Allow cup to float as you clean off any veggie or seasoning debris from jar rim to ensure good seal.
- Twist on Perfect Pickler® lid until just hand snug.
- Pour tap water into airlock to the max line and gently twist into lid.
- Place in cool location (68-74 degrees) and wait patiently for 4 days!
Drain off a half cup of brine from jar and add 1 TBS. sugar and stir to dissolve. Pour back into jar and refrigerate 24 hours. Taste and adjust if needed for a light sweetness.
Suggested uses: A Pickle’s Pickle for Variety
- Sandwich Topper
- Simple Side Pickle
- Salad Topper
- Lettuce Wrap and Summer Roll Garnish
- Coleslaw Ingredient
- Sweet-Sour-Spicy Side Salad (add chile flakes)
- Brine + Vegetable Oil into a Salad Dressing