Pickled Daikon Cubes with Carrots and Jalapeños
This recipe is inspired by the daikon kimchee pickles that are served at the start of a Korean meal. These pickles are great served on the side or sliced up in sandwiches or salads. They can be eaten as soon as they’re chilled, but the flavors improve after a few days.
- Place daikon radish, carrots, onion, jalapeño, and garlic in large bowl and toss with salt. Let stand 1 hour, and then drain well. Transfer to 4-cup jar or plastic container.
- Bring vinegar, sugar, and ½ cup water to a simmer in small saucepan over high heat. Stir until sugar dissolves. Pour vinegar mixture over vegetables. Cover, and refrigerate 3 hours.