Pickled Daikon And Carrots

The weather has turned so frigid so quickly that I feel like a complete genius having only one more day in the cold before getting to lie on a beach for 4 days. It also just happens that I got a pretty nasty cold last week. Ugh, I am hoping a few hours in some bright sun will help me feel better. Until then, I will just suffer through for the next 48 hours.I’m so excited about the blog posts for this week though; they have been a long time in the making. But they kept getting bumped back…for Halloween, then Thanksgiving. I couldn’t think of a better time to do it though, then while we’re on vacation. You see, vacation, for me, is a time to try new things and live a life completely different than the one I live all the other days a year.

It means we try new things, we work less, drink more, experience everything – even the smallest moment that sometimes you rush past when you’re in your “normal” life. You’re busy and there are chores that must be done, work to be attended to, etc. That’s why I love incorporating those “vacation” feelings into every day life events. That’s what this week is all about.

Picked Daikon and Carrots (adapted from Use Real Butter)Serves: 8 (2 cups pickled vegetables)
2 teaspoons salt
1 cup rice vinegar
1/2 cup sugar
1 cup water
1 daikon, julienned
2 carrots, julienned

In a large bowl, stir vinegar, salt, sugar, and water together until the sugar fully dissolves. Place the vegetables into a large jar and pour the vinegar solution over the vegetables. Seal the jar and store them in the refrigerator for at least an hour, up to overnight, before using. We kept ours for about 2 weeks and they get VERY flavorful at that time.

Until the next time my oven is on…