TLC Cooking "Emeril's Pickled Carrots and Daikon Radish"

Emeril's Pickled Carrots and Daikon Radish

YIELD 1 quart, 6 to 8 servings

INGREDIENTS

2 cups	Daikon radish, cut into quarters, 1/8-inch thick
2 cups	carrots, cut into 1/8 inch thick rounds
2 cups	rice wine vinegar
6 tablespoons	sugar
1 teaspoon	Korean chili powder
½ teaspoon	salt
½ teaspoon	mustard seeds
½ teaspoon	coriander seeds
1 inch	piece ginger, peeled and minced

PREPARATION:

Combine all of the ingredients in a large, non-reactive mixing bowl. Cover the bowl with plastic wrap and let steep for at least 1 hour, though overnight is best.
The pickles will last in a resealable container in the refrigerator for two weeks. Serve the pickles cold or at room temperature.
This recipe was featured in the Sensational, Seasonal Suppers episode of Emeril Green.

This recipe appears in: Snacks

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