I was not expecting to post another recipe before my weekly Love Real Food posts. However, I was inspired to get this one up because I was so excited about it. I love pickled vegetables, but my faves are carrots and daikon. I’ve had them at korean bbq restaurants and on vietnamese banh mi. They just add so much crunch but also a good amount of acidity and sweetness.
I’ve never made them before but I found this recipe online (link here) and it looked easy enough. Cutting the vegetables into thin sticks took a bit of time but it wasn’t too bad. Once they were all cut up, there were pretty much 3 steps until they were ready for the fridge.
- Sprinkle salt and sugar and mix veggies with hands for couple minutes until they start to soften. They will also release water which is a sign you’re on the right track.
- Rinse excess salt and sugar off and drain well. Put vegetables in large mason jar.
- Make simple brine (vinegar, water, sugar) and pour in jar, completely covering vegetables.
This was so simple and I love that I didn’t have to boil the brine before pouring into the jar. Refrigerator/quick pickle recipes are my go-to for pickling because of just how easy they are to make. I can’t wait to eat them. That’s right, I haven’t even tried them yet because they recipe says to let them sit in the fridge for 24 hours. We’ll see if I can resist the temptation 😉 I know they’re going to be tasty though.
Anyone else a sour food fan like me? What are you’re favourite things to pickle?
2 Comments Add yours