Label
All
0
Clear all filters

Linda Anusasananan

Pickled Carrots and Radishes

Rate this recipe

Preparation info
  • Makes

    3 cups

    • Difficulty

      Easy

Appears in
top 1000The Hakka Cookbook
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)

Method

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title