Pickled Daikon Radish, Carrots and Cucumber
Pickled daikon radish, carrots and cucumber are a must when making pork belly tacos.
Pickled Daikon Radish, Carrots and Cucumber
Pickled daikon radish, carrots and cucumber are so easy and tasty.
Ingredients
- 1 cup daikon radish-sliced into thin wedges
- 1 cup carrots-cut into matchsticks
- 1 cup cucumbers-sliced into thin wedges
- 1 tbsp salt
- 2 tbsp sugar
- 1/4 cup rice wine vinegar
- 4-5 peppercorns
- 1/4 tsp red pepper flakes
Instructions
- Put vegetables into a large bowl and rub all over with salt. Let sit for 30 minutes.
- Discard the liquid from the vegetables and rinse thoroughly. Drain well.
- Add sugar, vinegar, peppercorns, chili flake into the bowl and mix well.
- Pack the vegetables into a jar or deli container and pour the brine over the vegetables. Make sure that the brine covers the vegetables completely and cover with a lid.
- Refrigerate for 24 hours. The longer the vegetables sit in the brine the better they taste.
- These pickled vegetables are a perfect condiment to pork belly tacos and lots of Asian recipes.