Cook the Book: Pickled Daikon, Carrot, and Cucumber

Name: Cook the Book: Pickled Daikon, Carrot, and Cucumber
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges to 3 large carrots, peeled and julienned; 1 small daikon, peeled, halved lengthwise, and julienned; 1 English (hothouse) cucumber, peeled, halved lengthwise, seeded and cut into 1/4-inch-by-2-inch-long slices; 2 Tbsps kosher salt; 237 milliliters rice vinegar; 6 Tbsps sugar

Cook the Book: Pickled Daikon, Carrot, and Cucumber is a gluten free, fodmap friendly, and vegan side dish. This recipe makes 6 servings with 80 calories, 1g of protein, and 0g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of to 3 carrots, rice vinegar, cucumber, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large bowl, toss the carrots, daikon, and cucumber with the salt.

Ingredients you will need

Cucumber

Carrot

Daikon Radish

Salt

Equipment you will use

Bowl

Let stand for 1 hour.

Drain, squeezing the vegetables to get rid of their excess water.

Ingredients you will need

Vegetable

Water

Put the vegetables in a resealable plastic bag.

Ingredients you will need

Vegetable

Equipment you will use

Ziploc Bags

In a small bowl, whisk together the sugar and rice vinegar until the sugar is completely dissolved.

Ingredients you will need

Rice Vinegar

Sugar

Equipment you will use

Whisk

Bowl

Add the vegetables, along with the chili(es) (if using). Seal the bag, squeezing any air out.

Ingredients you will need

Vegetable

Chili Pepper

Let stand for at least 1 hour.The longer the vegetables marinate, the more pickled they will taste. Eat as an accompaniment to any grilled protein. It cuts the fat and introduces a nice crunch texture to the tender meat.

Ingredients you will need

Vegetable

Meat

Notes: The thinner the cut of the vegetable, the softer it will become while pickling. For instant 1-hour pickles, cut the vegetables thin so that they will absorb flavor but still have some crunch (they will be slightly wilted). If you want to make the pickles ahead of time, cut them thick (1/4 inch or more) and pickle them for at least 3 days or up to 1 week, refrigerated.

Ingredients you will need

Vegetable

Pickles