Pickled Carrots, Daikon & Jalapeños
makes 1 quart
2 cups water
½ cup rice vinegar
¼ cup granulated organic cane sugar
1½ Tbsp. salt
1 cup carrots, shaved into ribbons with peeler
1 cup daikon, shaved into ribbons with peeler
¼ cup thinly sliced jalapeño
In a saucepan, combine water, vinegar, sugar, and salt. Bring the mixture to a boil over medium-high heat until sugar and salt dissolve.
Place carrots, daikons, and jalapeños in a clean, sterilized jar or heatproof container. Cover completely with pickling liquid and allow to cool to room temperature. Cover and refrigerate for at least 30 minutes. Allowing the vegetables more time to pickle will deepen their flavor. Refrigerate for up to 3 weeks.
You can also julienne the carrots and daikon, but using a peeler to create ribbons gives the pickles a more suitable shape for sandwiches. These pickles can be used as a side, on sandwiches, or in grain salads.
Stephanie has worked in the hospitality industry for over a decade. A graduate of CIA. NYU, and Maryville University she now oversees online programs for Auguste Escoffier School of Culinary Arts: Plant-Based Culinary Arts and Holistic Nutrition & Wellness. She also works with the Osher Center for Integrative Health at University of Cincinnati, teaching food as medicine principles. When she is not working or researching, Stephanie is an avid painter and enjoys traveling and hiking with her husband, Nick, and three rescue dogs.
