Pickled Carrots and Radishes

Name: Pickled Carrots and Radishes
Yield: Makes 3 cups
Cuisine: Hakka
Ingredients: 8 ounces carrots (about 2 large); 2 dried small hot red chiles, broken in half, or 8 to 10 thin rings fresh red chile, such as Fresno; 3 teaspoons sea salt or table salt; 6 thin slices fresh ginger, lightly crushed; ¼ cup sugar; ½ cup distilled white vinegar or rice vinegar; 1 cup water; 8 ounces Asian white radish, such as daikon (see note)

Preparation info

Makes
3 cups

Difficulty
Easy

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

These easy refrigerator pickles, spiked with ginger and chiles, are often served as a refreshing cold dish to open a meal. Keep them in the refrigerator for an instant snack or appetizer, or serve as an accompaniment to spicy foods.

Ingredients

8 ounces carrots (about 2 large)
8 ounces Asian white radish, such as daikon (see note)

Asia
China
Starter
Side dish
Snack
Gluten-free
Vegan
Beijing

Method

Peel the carrots and radish. Cut the vegetables crosswise into strips 2 inches long, ¼ inch thick, and ½ inc