Pickled Spiced Cucumber, Carrots, and Daikon |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 16 |
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Cooking Light, JANUARY 2009 Ingredients:
2 cups chopped peeled english cucumbers (about 1 cucumber) |
2 cups diced peeled daikon radishes (1/2-inch) |
1 cup diced peeled carrot (1/2-inch) |
4 teaspoons coarse sea salt, divided |
5 tablespoons sugar |
6 tablespoons rice vinegar |
1 teaspoon chili oil |
3 szechuan peppercorns, coarsely crushed |
1 thai chile, minced |
Directions:
1. Combine first 3 ingredients in a large bowl. Add 2 teaspoons salt; toss well. Let stand 20 minutes.
2. Transfer vegetable mixture to a colander. Rinse well with cold water; drain well.
3. Combine remaining 2 teaspoons salt, sugar, and remaining ingredients in a large bowl. Add vegetable mixture; stir well. Transfer to an airtight container, and refrigerate for at least 2 days before serving.
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