Canning Recipes




Pickled Daikon
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
1 large daikon radish - (abt 1 lb) -- peeled
3 large carrots -- peeled
1 large cucumber
4 celery ribs
8 scallions
4 ounces fresh ginger root -- peeled
1 large green bell pepper -- seeded
1/2 large red bell pepper -- seeded
1/2 large yellow bell pepper -- seeded
1 package enoki mushrooms - (3-1/2 oz)
=== PICKLING LIQUID ===
3 cups granulated sugar
3 cups white vinegar
1 1/2 cups water
1 teaspoon salt

In a large bowl, cut the daikon, carrots and cucumber into
matchstick-sized pieces. Thinly slice the celery, scallions and ginger
root. Dice the bell peppers into 1/2-inch pieces. Clean the mushrooms
and pull them apart.

Half-fill a large soup pot with water and bring it to a boil over high
heat. Add the vegetables to the boiling water. Immediately remove the
pot from the heat and let the vegetables stand in the hot water for 2
minutes, uncovered. Drain the vegetables well. Place the vegetables in
sterilized jars.

Pour hot pickling liquid over the vegetables to cover them. Screw lids
tightly on the jars and refrigerate them about a week before serving the
vegetables.

Pickling liquid: Combine all the ingredients in a medium saucepan. Cook
over medium heat until the liquid comes to a boil. Remove the pot from
the heat and ladle the hot liquid immediately over the vegetables in the
prepared jars.

This recipe yields ?? servings.





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