Susan

Quick Pickled Carrots and Daikon

Name: Quick Pickled Carrots and Daikon
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3 servings
Ingredients: 1 cup Carrots (julienne cut or ribbon-peeled); 1 cup Daikon (julienne cut or ribbon-peeled); 1/2 cup White Vinegar; 1/2 cup Unseasoned Rice Vinegar; 1 cup Water; 1/4 cup Sugar; 1 teaspoon Sea Salt

3 servings

porcje

10 minutes

czas aktywny

15 minutes

całkowity czas

Zacznij Gotować

Składniki

1 cup Carrots (julienne cut or ribbon-peeled)

1 cup Daikon (julienne cut or ribbon-peeled)

1/2 cup White Vinegar

1/2 cup Unseasoned Rice Vinegar

1 cup Water

1/4 cup Sugar

1 teaspoon Sea Salt

Wskazówki

Wash and sterilize jar(s) and lid(s) using your preferred method (dishwasher, oven, etc).

Tightly pack CARROTS and DAIKON into sterile jar(s).

Whisk together WHITE VINEGAR, RICE VINEGAR, WATER, SUGAR, and SALT in saucepan. Heat this mixture over medium-high to dissolve ingredients, stirring as needed.

Remove brine from heat and rest at room temperature for 30 minutes (to prevent cracking the jars).Note: If using an oven-sterilizing method and your jars are still warm, you're welcome to skip this brine-cooling step.

Pour brine into jar(s) leaving ½ inch of space at the top.

Cover with fitted lid and cool to room temperature.

Transfer jars to the refrigerator and store up to 6 weeks, or longer at your discretion.

Wartości Odżywcze

Wielkość Porcji

0.5 cup

Kalorie

52 kcal

Tłuszcz Całkowity

1 g

Tłuszcz Nasycony

1 g

Tłuszcz Nienasycony

Tłuszcz Trans

Cholesterol

Sód

409 mg

Węglowodany Całkowite

11 g

Błonnik Pokarmowy

1 g

Cukry Całkowite

10 g

Białko

1 g