pickled white radish
- 2 tablespoons caster (superfine) sugar
- ¼ cup (60ml) lime juice
- ¼ cup (60ml) rice vinegar
- 1 (large (850g) white radish (daikon)+, peeled and thinly sliced
- Place the sugar, lime juice and vinegar in a non-metallic bowl and stir until dissolved. Add the radish and toss well to coat. Cover and refrigerate for 1 hour. Makes 3 cups.
+ White radish is a long root vegetable with crunchy juicy flesh. It is often grated or shredded into salads or pickled, as it is here, and used as a condiment in Asian cooking.++ You can make these pickles in advance and store in an airtight container in the refrigerator for up to 1 day.
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