In this recipe from Susanna Foo, napa cabbage, carrots, and daikon are immersed in a brining solution of vinegar, sugar, and salt. Jalapeno peppers are added for just a touch of spiciness. Though the vegetables must be soaked in the brine for at least a day, the mixture will hold for two weeks. Crunchy and juicy, the julienned vegetables are pleasantly sweet and sour.<\/p>\n
Cut off the leafy upper half of the cabbage<\/strong> and reserve for another use. You will only need the bottom ends with the thicker ribs. Cut each ribbed leaf<\/strong> in half lengthwise. Cut again into 1\/8 inch strips.<\/p>\n Cut the daikon<\/strong> crosswise into thin, round slices, then cut each slice into a fine julienne. Soak in ice water<\/strong> for 5 minutes; drain.<\/p>\n Cut the carrot<\/strong> into a fine julienne.<\/p>\n Remove the stems from the jalapeno peppers<\/span><\/strong> and slice crosswise into thin slices.<\/p>\n Place all of the vegetables<\/strong> into a large bowl and pour the vinegar<\/strong> mixture all over, mixing well. The brine<\/strong> should immerse most of the vegetables;<\/strong> if not, add a bit of water to cover.<\/p>\n Cover the bowl with plastic wrap and weight it down with a pot of water or a heavy can. Refrigerate for at least 8 hours, or preferably for a day before using. Immersed in the brine,<\/strong> the relish<\/strong> will keep for up to two weeks in the refrigerator. This recipe can also be halved or quartered.<\/p>\n This recipe, from Hiroko Shimbo’s excellent book The Japanese Kitchen, is my favorite pickling recipe of all time. Shimbo’s technique is a hybrid process, involving an initial salting followed by a soak in a brining liquid of mirin and rice vinegar. The mirin imbues the vegetables with a winey sweetness that surpasses the abilities of plain sugar. During the summer, I try to have a bag of Shimbo’s pickled daikon and carrots on hand, for any overheating emergencies involving baked goods and tripe.<\/p>\n Remove the vegetables<\/strong> from the bowl and place them into a sealable plastic bag, along with the mirin, sugar,<\/strong> and rice vinegar.<\/strong> Leave the vegetables<\/strong> in the bag at room temperature for three to four hours, shaking the bag every so often to distribute the liquid<\/strong> evenly.<\/p>\n Refrigerate the vegetables<\/strong> in the plastic bag overnight, or for up to 3 days.<\/p>\n To serve, cut the vegetable<\/strong> strips into 1\/4-inch slices. Serve plain or drizzled with a bit of soy sauce.<\/strong><\/p>\n DO AHEAD: Can be made 1 day ahead. Cover and Chill.<\/p>\n Slice cucumbers<\/strong> crosswise into 1\/4-inch-thick rounds. Add cucumber slices<\/strong> to vinegar<\/strong> mixture; toss. Cover and chill ten minutes to 1 hour, tossing occasionally.<\/p>\n This easy quick-pickle is crunchy, sweet and salty. It’s the perfect accompaniment to Asian meat dishes or a colorful addition to salads and sandwiches. If you’re feeling creative, use the pickling mixture with other vegetables like asparagus, green beans or cauliflower.<\/p>\n Pickled Napa Cabbage, Daikon, and Carrots Yield: 4 Servings Chichi Wang \/ Serious Eats In this recipe from Susanna Foo, napa cabbage, carrots, and daikon are immersed in a brining solution of vinegar, sugar, and salt. Jalapeno peppers are added for just a touch of spiciness. Though the vegetables must be soaked in the brine for at least a day, the mixture will hold for two weeks. Crunchy and juicy, the julienned vegetables are pleasantly sweet and sour. 3cups water…<\/p>\n
\nCombine<\/strong> the water, vinegar, sugar<\/strong> and salt<\/strong> in a medium saucepan. Bring to a boil. Remove from the heat and let the mixture cool.<\/p>\nQuick Pickled Daikon and Carrot<\/h4>\n
Yield: 4 Servings<\/h5>\n
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\nIn<\/strong> a bowl, toss the vegetables<\/strong> with the salt.<\/strong> Cover the vegetables with plastic wrap and weight it down with a pot of water or a heavy can. Let stand for five to six hours at room temperature.<\/p>\nQuick & Spicy Asian Pickles<\/h4>\n
Yield: 4 to 6 Servings<\/h5>\n
Jennifer Rubell \/ Epicurious<\/h6>\n
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\nWhisk rice vinegar, sugar, soy sauce, fish sauce,<\/strong> and crushed red pepper<\/strong><\/span> in large bowl.<\/p>\nVietnamese Quick-Pickled Vegetables<\/h4>\n
Yield: 4 to 6 Servings<\/h5>\n
Delspina \/ Epicurious<\/h6>\n
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\nPut vinegar, sugar<\/strong> and salt<\/strong> into a large bowl and whisk until sugar<\/strong> is dissolved. Add carrots, chilies,<\/span> ginger, daikon, cucumbers<\/strong> and onions<\/strong> and toss to combine. Cover and refrigerate for at least 1 hour or up to several hours before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"