Pickled Carrots and Daikon
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 16 servings.
Ingredients
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1 medium daikon radish, peeled and julienned
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1 cup julienned carrots
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2 jalapeno peppers, seeded and thinly sliced
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3/4 cup water
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3/4 cup white vinegar
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1/3 cup sugar
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1 teaspoon kosher salt
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2 drops liquid smoke, optional
Directions
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1.
In a large bowl, combine daikon, carrots and jalapenos. In a saucepan, bring water, vinegar, sugar, salt and, if desired, liquid smoke to a boil. Simmer until sugar dissolves. Pour mixture over vegetables, ensuring vegetables are submerged; cool. Transfer to jars, if desired; cover tightly. Refrigerate, covered, at least 1 hour before serving. Store in the refrigerator for up to 2 weeks, stirring occasionally.
Nutrition Facts
1/4 cup: 9 calories, 0 fat (0 saturated fat), 0 cholesterol, 22mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 Free food.
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