Bright, crunchy, and bursting with flavor, pickled radish and carrots are a versatile condiment perfect for elevating any meal. These vibrant vegetables, often overlooked, transform into a tangy delight when brined, offering a satisfying contrast of textures and tastes. Whether you're a seasoned pickler or a complete beginner, this recipe is designed for easy success, yielding a jar of deliciousness in just a few simple steps. They're a wonderful addition to sandwiches, tacos, salads, or enjoyed simply as a refreshing snack. The tangy, slightly sweet flavor profile is incredibly addictive.
This recipe provides a year-round solution for enjoying these crisp vegetables, regardless of seasonal availability. We'll guide you through the process of creating perfectly pickled radish and carrots, ensuring they maintain their satisfying crunch. Ready to transform humble vegetables into a culinary masterpiece? Let's dive into the step-by-step instructions below.
Tools Needed
- knife
- cutting board
- jar
- pot
- stove
Ingredients
- White Radish: 3
- Carrots: 2
- Garlic: 4-5 cloves
- Chili Peppers
- Sugar: 250 grams
- Salt: 1 tablespoon + 2 teaspoons (approx. 10 grams initially)
- Vinegar: 400ml (rice, apple cider, or banana vinegar preferred; reduce to 200ml if using industrial vinegar)
- Water: 100ml
Step-by-Step Instructions
Step 1. Prepare the Vegetables
- Peel and cut the white radish and carrots into desired shapes.
Step 2. Salt and Soften Vegetables
- Add 2 teaspoons of salt (approximately 10 grams) to the cut vegetables and mix well. Let it sit for 1 hour to soften the vegetables and draw out moisture.
Step 3. Make the Pickling Liquid
- In a separate pot, combine 250 grams of sugar, 1 tablespoon of salt, 400ml of vinegar, and 100ml of water. Bring this mixture to a boil, then simmer for 3-5 minutes to remove the harsh vinegar smell.
- Allow the vinegar mixture to cool completely.
Step 4. Pickle and Refrigerate
- Once cooled, pack the softened radish and carrots into a clean jar. Pour the cooled vinegar mixture over the vegetables, ensuring they are fully submerged.
- Refrigerate for at least half a day before consuming. The pickles will last for a year if stored properly in the refrigerator.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- For a spicier pickle, add chili peppers to taste.
- Using homemade vinegar will result in a more flavorful and less harsh pickle.
- If using industrial vinegar, reduce the amount by half due to its higher acidity.
- Always store the pickles in the refrigerator to prevent fermentation and maintain their crispness.
Nutrition
- N/A
FAQs
1. How long do these pickled radish and carrots last?
Properly stored in the refrigerator, your pickled radish and carrots should last for 2-3 weeks. Make sure the jar is sealed tightly.
2. Can I use different types of vinegar?
Yes! Apple cider vinegar, rice vinegar, or white wine vinegar can all be substituted for white distilled vinegar. The flavor will change slightly.
3. What if my pickled vegetables get soft?
Softness usually means the vegetables weren't properly submerged in the brine or the brine wasn't sufficiently acidic. Ensure complete submersion and use a reliable recipe with the correct vinegar-to-water ratio.
Enjoy your homemade batch of crispy pickled radish and carrots! This simple recipe adds a vibrant and flavorful element to any meal, proving that deliciousness can be both easy and rewarding. From now on, you can always have a jar of this crunchy delight on hand.