I love making these carrot daikon pickles to have in the fridge as a side dish, but I’m in Hawaii and could not find any daikon. So I made this pickled carrot and onion condiment, and it was so refreshing, I had to post and share with you. The pickled onions gave the whole jar a completely different taste from the daikon, and goes well on top of a salad, as a side dish with rice, or tucked in a thanksgiving leftover Turkey sandwich! The uses are as wide as your imagination. The hubby actually liked this version more than the carrot daikon pickles!
Give this recipe a try! The pickles will last at least 6 weeks in the fridge.
Yields 8 servings
Ingredients:
- 1 onion
- 1 lb carrots
- 1.5 c water
- 1 c distilled white vinegar
- 1/2 c sugar
- 1/2 t salt
- 1/2 c water
- Additional salt for sweating onions and carrots
Procedures:
1. Peel and wash carrots. Julienne the carrots and place them in a large bowl. Cut onions to slices and separate out the rings and place them in the bowl with the carrots.
2. Spinkle with about 1.5 to 2 teaspoons of salt and massage thoroughly. Allow the vegetables to sit at room temperature for 10 minutes until they have sweated and carrots are pliable. Transfer onions and carrots to a colander; rinse, and drain thoroughly. Set aside to continue to drain.
3. In a bowl, add the water, vinegar, sugar and salt. Mix until all the sugar and salt dissolves. This is your pickling brine.
4. Pack the julienned carrots and onions into a clean glass jar.
5. Pour pickling brine over the onions and carrots. Make sure the brine covers the top of the carrots and onions. Cover jar with saran wrap and then cap with lid and place in the fridge.
6. Pickles are best after at least two days, but can be eaten as soon as the next day.