Pickled Spiced Cucumber, Carrots, and Daikon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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The golden carrots represent prosperity in this spicy-hot, make-ahead condiment. Ingredients:
2 cups (1-inch) chopped peeled english cucumber (about 1 cucumber) |
2 cups (1/2-inch) diced peeled daikon radish |
1 cup (1/2-inch) diced peeled carrot |
4 teaspoons coarse sea salt, divided |
5 tablespoons sugar |
6 tablespoons rice vinegar |
1 teaspoon chili oil |
3 sichuan 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. Transfer vegetable mixture to a colander. Rinse well with cold water; drain well.
2. 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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