Sunday, December 21, 2008
Daikon and carrot pickle (or, more fun with root vegetables)
3/4 cup white vinegar
1/2 cup water
2-3 T sugar
1/2 tsp salt
1 dried red pepper
3 cloves garlic
enough sliced daikon and carrot to loosely fill a 1-quart jar
Combine first four ingredients in a small saucepan. Heat, stirring, just until the salt and sugar are dissolved.
Put the remaining ingredients into a quart jar and pour vinegar mixture over.
Chill for at least 12 hours.
Bonus item: Annie, 3.5, was eating the sliced carrots almost as fast as I could cut them. I offered her a slice of daikon, but she said "It's too different for me."