Pickled vegetables are great and I love the crunch and punch of taste they add as a condiment for any meal. I say quick pickled because I don’t have the time or kitchen space to undertake the whole canning/pickling in jars operation. But I do enjoy this “quick” method which is basically make and eat. I have fond memories of my mom serving pickled cucumbers with dill, picked fresh from our garden.
My friend Adrienne reminded me of pickled vegetables one day when we were texting about Korean food. And it’s with an ingredient that I had not previously tried – the daikon radish. If you don’t know it, it’s the really long white radish – it kind of looks like a giant carrot but with smoother skin.
It’s quite simple and quick. It’s made easier if you have a food processor or mandolin that can julienne the vegetables but if not, you can use a grater as well, or julienne by hand with a sharp knife.
- 1 daikon radish, peeled and cut in approximately 3″ sections
- 1 carrot, peeled and cut in approximately 3″ sections
- 1 cucumber, cut in approximately 3″ sections
- 1 bunch of cilantro, finely diced
- 1 bunch of green onions, finely diced
- 1/4 c. rice vinegar + 1/2 c. white vinegar*
- 1/4 c. coconut sugar
- 1 tsp. salt
- 1 tbsp. red chili flakes
Julienne the daikon radish, carrot and cucumber. Place in a container that can be tightly sealed.
Finely dice the cilantro and green onions. Add to the vegetables and toss to combine.
In a separate bowl, combine the vinegar, coconut sugar, salt and chili flakes. Stir to dissolve the sugar and salt. Pour over vegetables and stir well. Refrigerate for at least an hour and enjoy. This will keep for a few days in the refrigerator – if you don’t eat it all before then!
* A note about the vinegar. I think replacing the white vinegar with rice vinegar would reduce the amount of sugar required as I find rice vinegar to be less acidic than white.; you could omit it altogether, making this dish Whole30-approved.
Next, I’m going to try pickled beets. What’s your favourite type of pickles?