Food recipes
Japanese-Style Daikon and Carrot Pickles
Japanese-Style Daikon and Carrot Pickles Ingredients: radishes, raw carrots, raw rice vinegar, rice, white, long-grain, regular, unenriched, cooked without salt seeds, sesame seeds, whole, dried lime juice, raw salt,...
Japanese-Style Daikon and Carrot Pickles
Ingredients:
radishes, raw
carrots, raw
rice vinegar,
rice, white, long-grain, regular, unenriched, cooked without salt
seeds, sesame seeds, whole, dried
lime juice, raw
salt, table
orange juice, raw
Directions:
Hold each radish by the tip end.
Shave radishes into ribbons with a vegetable peeler to measure 4 1/2 cups.
Repeat procedure with carrots, shaving to measure 6 cups.
Combine radishes, carrots, vinegar, and remaining ingredients in a large bowl, tossing to coat.
Cover and refrigerate 4 hours or overnight.
Store in an airtight container in refrigerator up to 3 days.
Ingredients:
radishes, raw
carrots, raw
rice vinegar,
rice, white, long-grain, regular, unenriched, cooked without salt
seeds, sesame seeds, whole, dried
lime juice, raw
salt, table
orange juice, raw
Directions:
Hold each radish by the tip end.
Shave radishes into ribbons with a vegetable peeler to measure 4 1/2 cups.
Repeat procedure with carrots, shaving to measure 6 cups.
Combine radishes, carrots, vinegar, and remaining ingredients in a large bowl, tossing to coat.
Cover and refrigerate 4 hours or overnight.
Store in an airtight container in refrigerator up to 3 days.