Pickled Daikon and Carrots

 Photo by Ariana Lindquist for Saveur Magazine

The 11/3/15 farm share from Glade Road Growing is slated to include lettuce mix, daikon radish, salad turnip, delicata squash, kale, garlic and peppers.

Daikon is a mild white winter radish, which I like as a pickled vegetable, served as a condiment with tofu or chicken, on a barbecue sandwich or added to a tossed salad.  Here's a simple recipe.


1.  Wash carrots and daikon radishes. Pat dry, peel and cut into matchsticks.

2.   In a bowl, combine the carrots, daikon,  2 tsp. kosher salt and 1 tsp. demerara sugar.   Let sit until the vegetables have wilted slightly and liquid pools at the bottom of the bowl, about 30 minutes. Drain vegetables; rinse and pat dry with paper towels. Transfer vegetables to a medium bowl.

3.  Whisk together 1/4 cup sugar, 1/2 cup white vinegar and 1⁄2 cup warm water and pour mixture over the vegetables. Stir to combine. Set mixture aside and let marinate for at least 1 hour, then you can refrigerate, tightly covered, for up to 4 weeks.