Pickled Radishes & Carrots
Cooking Times
Ingredients
- 1 bunch Cal-Organic Easter Egg Radishes
- 1 Cal-Organic Daikon
- 1 cup Cal-Organic Baby Carrots
- 1/2 Cal-Organic White Onions
- 2 cups white vinegar
- 1 1/2 cups water
- 1/3 cup sugar
- 1 tbsp. black peppercorns
- 1 tbsp. kosher salt
- 1 tsp. whole cloves
- 1/2 tsp. whole coriander
- 2 bay leaves
Directions
- Depending on size, halve, quarter or leave radishes whole. Peel and cut daikon into thin half moons and halve baby carrots lengthwise. Thinly slice white onion.
- Divide the vegetables between 2 quart-size jars or 4 pint-size jars with lids.
- Add the remaining ingredients to a medium saucepan and place over medium-high heat. Cook, stirring frequently until the sugar is dissolved.
- Pour the liquid over the vegetables in the jars. Let cool to room temperature, then cover with lids and store in the refrigerator for up to 2 months.
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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