Try this Pickled Carrot and Daikon recipe, or contribute your own.
Suggest a better descriptionRub the salt into the carrots and radish and let stand for at least 20 minutes. Rinse off the salt with water. Drain the water completely. Use your hands to gently squeeze both the carrots and radish until they are dry. The carrots and radish should be slightly rubbery to the touch as the salt would have extracted quite a lot of its moisture content.
In a glass bowl, add the sugar and vinegar to the carrots and radish. Allow this to marinate for at least 2 hours. Chill before serving to enjoy the refreshing taste of this pickle.
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 255 | ||
Calories from Fat: 13 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 104.5mg | 4 % | |
Potassium 863.7mg | 23 % | |
Total Carbohydrate 63.6g | 19 % | |
Dietary Fiber 13.1g | 52 % | |
Sugars, other 50.5g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 255
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