California Farm Pickling Carrots Daikon Sticks Recipe by Hobby Horseman
Cooking Instructions Under an hour 1 Soak unpeeled peeled daikon and unpeeled carrots overnight in cold water with Tbs seasalt. The peels of daikon are more spicy than peeled daikon. Cut daikon and carrots to 1/4” sticks, 5” long. Put in jar, fill with water to measure. Mine was 1 1/2 cups. Make pickling solution in measuring cup, dry ingredients first, top with vinegar till 1 1/2 cup after stirring. 2 Boil pickling solution 3 minutes. Taste, adjust flavor with sugar or salt. Add to carrots and daikon in mason jar in double bath, boil 10 minutes. Top jar with vinegar to leave 1/2” headspace. Close lid, shake air out, top off pickling solution if need be. 3 Process closed quart jar 15 minutes in boiling water bath. Cool, test lid, store in pantry if airtight, or in fridge if not. Once opened, keep jar in fridge. 1 Soak unpeeled peeled daikon and unpeeled carrots overnight in cold water with Tbs seasalt. The peels of daikon are more spicy than peeled daikon. Cut daikon and carrots to 1/4” sticks, 5” long. Put in jar, fill with water to measure. Mine was 1 1/2 cups. Make pickling solution in measuring cup, dry ingredients first, top with vinegar till 1 1/2 cup after stirring. 1 Soak unpeeled peeled daikon and unpeeled carrots overnight in cold water with Tbs seasalt. The peels of daikon are more spicy than peeled daikon. Cut daikon and carrots to 1/4” sticks, 5” long. Put in jar, fill with water to measure. Mine was 1 1/2 cups. Make pickling solution in measuring cup, dry ingredients first, top with vinegar till 1 1/2 cup after stirring. 2 Boil pickling solution 3 minutes. Taste, adjust flavor with sugar or salt. Add to carrots and daikon in mason jar in double bath, boil 10 minutes. Top jar with vinegar to leave 1/2” headspace. Close lid, shake air out, top off pickling solution if need be. 2 Boil pickling solution 3 minutes. Taste, adjust flavor with sugar or salt. Add to carrots and daikon in mason jar in double bath, boil 10 minutes. Top jar with vinegar to leave 1/2” headspace. Close lid, shake air out, top off pickling solution if need be. 3 Process closed quart jar 15 minutes in boiling water bath. Cool, test lid, store in pantry if airtight, or in fridge if not. Once opened, keep jar in fridge. 3 Process closed quart jar 15 minutes in boiling water bath. Cool, test lid, store in pantry if airtight, or in fridge if not. Once opened, keep jar in fridge. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Garlic Buttered Shrimp w/Sprite & Oyster Sauce Quick Lemon 🍋 Smoothie Gambas Al Ajillo Carnivore Soup Lousiana Bourbon Chicken Garlic Buttered Shrimp w/Sprite & Oyster Sauce Quick Lemon 🍋 Smoothie Gambas Al Ajillo Carnivore Soup Lousiana Bourbon Chicken Boiled Horse Gram Sprouts No-Knead Plain Flour Milk Bread Instant Chocolate Oat Pudding Brandy Pound Cake Garlic Buttered Shrimp w/Sprite & Oyster Sauce Carnivore Soup Cream Cheese & Egg Sandwich Cauliflower Greens and Onion Fritters Woolies Bang Bang Broccoli Almonds pistachios Burfi Boiled Horse Gram Sprouts No-Knead Plain Flour Milk Bread Instant Chocolate Oat Pudding Brandy Pound Cake Garlic Buttered Shrimp w/Sprite & Oyster Sauce Carnivore Soup Cream Cheese & Egg Sandwich Cauliflower Greens and Onion Fritters Woolies Bang Bang Broccoli Almonds pistachios Burfi