A quick pickling project that is perfect to keep in the fridge for snacking. If you cannot find daikon radish, which is found at most Asian grocery stores, feel free to use only carrots.

Preservation method: Refrigerator pickle

Difficulty level: Easy

Pickled Carrots and Daikon Radish

Makes about 10 servings

1/2 pound carrots, peeled and cut into rough sticks

1/2 pound daikon radish, peeled and cut into rough sticks

1 1/4 cups water

1 cup cider vinegar

1/4 cup sugar

Two tiny hot peppers left whole

1 1/2 tablespoons salt

  1. Blanch carrots and daikon radish in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots and radish to a heatproof bowl.
  2. Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop. Can be refrigerated up to one month.

Recipe modified from Bon Appetit.