Serves4
- Active time:15 min
- Start to finish:1 day (includes marinating)
PETER MERRIMAN, MERRIMAN'S, WAIMEA, HAWAII
January 2009
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-
1
cup
water
-
1/2
cup
rice vinegar (not seasoned)
-
1/4
cup
sugar
-
1
tablespoon
salt
-
1
teaspoon
yellow mustard seeds
-
1
Turkish or 1/2 California bay leaf
-
4
(1/4-inch-thick) slices peeled ginger, smashed, plus 1 tsp minced peeled ginger, divided
-
1/2
lb
daikon radish, peeled and cut into 3- by 1/3-inch sticks
-
1
large carrot, peeled and cut into 3- by 1/4-inch sticks
-
2
teaspoons
extra-virgin olive oil
-
Bring water, vinegar, sugar, salt, mustard seeds, bay leaf, and sliced ginger to a boil in a medium saucepan, stirring until sugar has dissolved. Cool.
-
Combine daikon, carrot, and vinegar mixture in a nonreactive container and marinate, chilled, at least 24 hours.
-
Drain vegetables in a colander, discarding bay leaf and ginger. Toss with minced ginger, oil, and salt to taste.
Cooks note: Vegetables in pickling liquid can be chilled up to 1 week.