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Daikon and Carrot Pickle

Servings: 10


INGREDIENTS

  • 227 g (8 oz) carrot - peeled and cut into matchsticks
  • 227 g (8 oz) daikon radish – peeled and cut into 2 inch or 5 cm long sections, then cut into matchsticks
  • 6 g (1 tsp) salt
  • 26 g (2 tbsp) Lakanto sweetener
  • 240 g (1 cup) white vinegar
  • 240 g (1 cup) room temperature water

DIRECTIONS

  • 1.   After cutting the carrot and daikon into matchsticks, toss them into a large mixing bowl. Sprinkle the salt and the sweetener on top. Use your hands to squeeze gently and massage the vegetables for about 2 to 3 minutes, to soften the vegetables so they can be bent without snapping, and for the vegetables to release their water

  • 2.   Transfer the vegetables to a colander and rinse under running water. Let drain in the colander for a few minutes. Put the vegetables into a 1 L or 1 quart mason jar

  • 3.   To make the brine, in a large bowl combine the water, vinegar and sweetener, stirring until the sweetener has dissolved. Pour into the mason jar with the vegetables. Refrigerate for 1 to 2 hours before serving

  • 4.   Store the jar of pickle relish in an airtight glass mason jar in the refrigerator. Best if used within 6 weeks

MACRONUTRIENTS CHART


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  • author By Angela Wilkes
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  • Cuisine: Vietnam
  • Category: Seasonings
  • Created: October 24, 2022

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