Pickled Pickled Pickled: Jalapenos and Daikon
Daikon is a long white crunchy vegetable from the radish family, daikon is similar in appearance to fresh horseradish but packs a lighter … White radishes are known by several names in English, most commonly daikon. Other names include mooli, Oriental radish, Japanese radish, Chinese radish, Korean radish, chai tow, and lo bok. The English name “daikon” derives from the Japanese daikon (大根), literally “large root” . It can grow like an adult’s arm size.
It can easily buy from lots of chain supermarket now. You can cook it in soup, stew/ casserole, steam, stir fry, or shredded it for fillings, etc…
Jalapeño! That is so common chilli pepper and they are widely use in cooking or salad, and is commonly picked and consumed while still green, but occasionally it is allowed to fully ripen and turn crimson red. From Wikipediat
Pickled Jalapenos :
Ingredient: ( make a small jar )
- 3 Red Jalapenos ( a finger long size )
- 1 Carrot
- 1 clove garlic, crushed ( optional )
- 1 cup of Water
- 1 1/2 cup of White vinegar
- 1 tbsp White sugar
- 1 tsp Sea salt
- 1/4 tsp Dried oregano
- 1 tsp Black or red peppercorns
- Sliced the jalapenos and carrot, put into a clean glass jar. Remember to wash your hands afterwards.
- In a saucepan, put the rest of the ingredients into it, bring to the boil and simmer for 5 minutes more, off heat.
- Put the hot liquid into the jar with the jalapenos, leave it for few hours to cool down. cover with a lid and chill in the fridge.
- It can keep for a month in the fridge.
Pickled Daikon: ( make a large jar )
- 600g ( Mooli + cucumber + carrot )
- 1 tbsp Sea salt
- 1 or 2 Jalapenos, sliced ( optional )
- 10 tbsp White vinegar/ malt vinegar + 10 tbsp brown sugar
- Cut the carrot, mooli and cucumber into a chopstick size with 2 1/2 inch long, put into a colander and sprinkle the sea salt on the vegetables, slightly mix them, leave it in the kitchen sink for about 2 to 3 hours and draw the liquid out from the vegetables.
- Now the vegetables will turn softer, wash them with clean tap water to wash off the salt.
- Put them into the colander again and place a plate on top just fit the colander and top up with a saucepan filled with water, leave it in the sink again for about 2 hours to drain all the liquid out.
- Now prepare the vinegar and brown sugar, just mix together. After 2 hours, put the vegetables into a clean glass jar and pour the vinegar mixture over the vegetables, you can add the chilli in if you used it, cover with the lid and shake it. Chill in the fridge for about 2 days, shake it everyday for the vinegar and sugar can coat with all vegetables evenly.
- Ready to serve now.
- If you like your pickle sweeter, add more sugar for your personal taste bud.
- They are so crunchy after 2 days, you can eat it by it’s won or add in your salad or even for your starter, so yummy! Especially for the hot day or for your barbecue salad.
- Of course you can mix both together in a same jar. That’s what I did at last! 🙂