Carrot and Radish Quick Pickles


This quick pickle recipe is fun to make, teaches you that vegetables are competent acrobats, and keeps well in the fridge. Essential for a good Banh Mi sandwich too.


1-2 Carrots
1-2 Radishes, turnips or other root in the mustard family (we usually get at least one of these in every pick up)
1 t salt
1 t + 2 T sugar
equal parts white vinegar and water

Peel and cut the vegetables into thick matchsticks. Place them in a bowl  and pour the teaspoons of salt and sugar over them. With clean hands massage the veggies for 3 minutes. The salt with cause them to release most of the liquid and become very bendy. When you can bend a carrot or radish and have the ends touch without breaking, pour them all into a colander and rinse with cold water for 30 seconds. Return them to the bowl, add the 2 tablespoons of sugar and enough water and vinegar to cover them. Cover and refrigerate. They are ready to use in an hour, but will keep in the fridge (in a jar and covered with the liquid) for up to 4 weeks.

| November 16th, 2013 | Posted in Pickles, Recipes, Roots |

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