Quick pickles are cold and tangy adding crunch to prepared meats, sandwiches, noodles, rice dishes, and salads. Good with pretty much everything according to Sue Pressey a Korean food blogger sharing recipes and cultural traditions for a non-korean international audience.
The recipe below is adapted from her technique to be sized to a single mason jar and to use common kitchen tools instead of a mandolin. The sugar in the recipe is reduced also. For her exact recipe and to read about uses of quick pickles check out her blog.
She also wrote a free downloadable ecookbook on Korean BBQ and has a downloadable cookbook for purchase featuring Korean side dishes.
Mason Jar Quick Pickled Daikon and Carrots
adapted from Sue Pressey’s recipe blog My Korean Kitchen
- 1 Daikon Radish
- 1 Carrot
- 1/2 cup +2 TBS Vinegar
- 1/2 cup +2 TBS Water
- 1/4 cup white sugar
- 1 large pinch kosher salt (about 1/3 Tsp)
Prepare the Brine (Juice for pickling):
- In a pan on the stove, combine the vinegar, water, sugar and salt. Heat till it boils then let cool.
Prepare the Vegetables.
- Wash the carrot and daikon. Cut off ends. Peel if you’d like or just trip off roots or rough pieces or spots.
- Slice into thin match sticks with a knife. It is safest to cut veggies with a flat stable side of the vegetable against your cutting board. Cut the carrot and daikon in half the long way then put the flat surface on the cutting board and cut thin slices. Set the slices flat on the cutting board and cut them into thin sticks.
- Put about 1 loosely piled cut of carrots and daikon sticks into a clean dry mason jar. For a quick pickle you don’t need to sanitize the jar but it may make your pickles last longer in the fridge.
- Pour the brine over the vegetables to fill and put on the lid.
- Let sit out for a few hours then refrigerate for 30 minutes before serving.
- Pickles are best the first day or two. They will be fine to eat longer but check for off flavor and throw away if you feel unsure.