Pickled Radish and Carrot
Servings 3 cups
Ingredients
Pickled Radish
- 3 cups watermelon radish spiralized and loosely packed
- 2 large garlic cloves sliced thinly
- 1 1" knob of fresh ginger sliced thinly
- 1 tsp corriander seed
- 1 bay leaf
- ½ tsp whole black peppercorns
- 1 tsp mustard seed
- 1½ cups cider vinegar
- 1½ cups filtered water
- 3 tbsp coarse pink Himalayan or regular sea salt
- 3 tbsp maple syrup
Pickled Carrot
- 3 cups carrot spiralized and loosely packed
- 2 large garlic cloves sliced thinly
- 1 1" knob of ginger sliced thinly
- 1 tsp turmeric powder
- 1 bay leaf
- 1 tsp corriander seed
- ½ tsp whole black peppercorns
- ¼ tsp red chili flakes
- 1½ cups white wine vinegar
- 1½ cups filtered water
- 1½ tbsp coarse pink Himalayan or regular sea salt
- 3 tbsp maple syrup
Instructions
Pickled Radish
- Spiralize radish and place in a 1 L or 1 qt canning jar
- Slice garlic and ginger and place in jar together with corriander seed, bay leaf, whole black peppercorns and mustard seed
- To prepare the brine, bring the vinegar, filtered water, maple syrup and sea salt to a boil in a small saucepan and simmer until salt is dissolved
- Pour brine into jar over prepared radish and seal before allowing jars to cool to room temperature before storing in fridge. Flavour is best if left overnight and the pickled radish can be stored for several weeks
Pickled Carrot
- Spiralize carrot and place in a 1 L or 1 qt canning jar
- Slice garlic and ginger and place in jar together with turmeric powder, corriander seed, bay leaf, whole black peppercorns and red chili flakes
- To prepare the brine, bring the vinegar, filtered water, maple syrup and sea salt to a boil in a small saucepan and simmer until salt is dissolved
- Pour brine into jar over prepared carrot and seal before allowing jars to cool to room temperature before storing in fridge. Flavour is best if left overnight and the pickled carrot can be stored for several weeks
