Pickled Cucumbers and Daikon

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Pickled Cucumbers and Daikon

 

Recipe By : Vegetarian Planet - Didi Emmons

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 cup water

3 cups red wine vinegar

3/4 cup sugar

1/2 teaspoon whole cloves

2 cinnamon sticks

1 teaspoon Sichuan peppercorns or black peppercorns

1 tablespoon whole or ground coriander seeds

2 salad cucumbers or 3 small pickled

cucumbers

3 garlic cloves -- peeled

1 quart daikon radish in 1/8-inch rounds (about 1

radish)

3 tablespoons salt

 

In a saucepan, combine the water, vinegar, sugar, cloves, cinnamon

sticks, peppercorns, and coriander seeds. Let the mixture come to a

boil. Turn the heat down, and simmer the mixture for 15 minutes,

uncovered. Meanwhile, peel the cucumber if the skin is waxed (pickling

cucumbers are rarely waxed, so they need only to be washed). Slice the

cucumbers thin. After the spiced vinegar has simmered for 15 minutes,

add the daikon radish, cucumbers, and salt. Transfer the mixture to a

container with an airtight lid. Let the pickle cool, then seal the

container and refrigerate it for at least 5 hours. The pickle is best

after 24 hours. It can be eaten five hours after you make it, and it

will keep three weeks in the refrigerator. Make this pickle to serve

alongside sandwiches or pilafs. Makes 4 cups

 

 

 

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Per serving (excluding unknown items): 768 Calories; 1g Fat (1% calories

from fat); 2g Protein; 217g Carbohydrate; 0mg Cholesterol; 19212mg

Sodium

 

 

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