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Cuisine

Quick Pickled Local Vegetables

Featured in the Honolulu Star-Advertiser on May 5, 2021.

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Ingredients:

Quick Pickled Local Vegetables

  • 1 daikon (Japanese white radish), sliced thin or shredded and put into 1 cup water with 1 teaspoon salt; soak for 15 minutes
  • 1 cucumber, thinly sliced
  • 1 carrot, shredded

Marinade:

  • 1/2 cup white vinegar
  • 1/2 cup rice vinegar
  • 3/4 cup sugar
  • 1 tablespoon salt

Directions:

  1. Drain daikon.
  2. In a medium bowl, add daikon, cucumber, carrot and marinade ingredients.
  3. Let stand at room temperature for 30 minutes.
  4. Cover and refrigerate.
  5. Mix periodically.

Makes about 4 cups.

Approximate Nutrient Analysis per 1/4 cup serving:
35 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 300 mg sodium, 9 g carbohydrate, 1 g fiber, 8 g sugar, 0 g protein

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