Pickled Carrots and Radishes [Secret Recipe Club]
My life has been busy! I work at a college, and students didn't leave campus until last week. I got a cold. My daughter had her 6th birthday party. My CSA started up. And I had to prepare for this month's Secret Recipe Club. Luckily, the last two events overlapped. :-) I was assigned to secretly choose something from Joanna's blog, Cairn's Manor, and out of sheer luck I had bookmarked this recipe for Pickled Carrots and Radishes, even before I knew I was getting two big bunches of radishes from my CSA. I also had planned on making an Asian-marinated flank steak for dinner last week, so I knew it was kismet. I made a couple of small changes to Joanna's recipe, but nothing major. My family loved the flavors together, and my daughter even asked for a big portion of it on the side to eat. I know I'll be making this again and again (especially since I get a ton of radishes every spring and never know quite what to do with them)!
On a side note, I feel a special kinship to Joanna since she and I share a love story around fettuccine alfredo. Back in February, she actually cooked one of my favorite dishes my husband makes for me and featured it on her blog. I guess fettuccine alfredo makes the world go round. :-)
Pickled Carrots and Radishes
Adapted from Cairn's Manor
Makes 1 Pint
3 carrots, peeled and grated
2 bunches red radishes, grated
1/4 cup cilantro, chopped
2 teaspoons Kosher salt
1/4 cup sugar
1/2 + 1/8 cup white distilled vinegar
1/2 cup warm water
1/8 teaspoon red pepper flakes
Place the carrots, radishes, and cilantro in a small bowl and mix with the salt and let sit for 5-10 minutes. Place in a colander and squeeze all of the liquid out that you can. Fill a pint jar or other sealable container with the vegetables, layering with the cilantro as you go.
In a medium bowl, mix the sugar and warm water until the sugar is dissolved. Add the vinegar and red pepper flakes. Pour over the vegetables until completely covered. Refrigerate for at least one hour before eating. The pickled veggies should last about a month in the refrigerator.
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15 comments:
I had your blog this month and made cantaloupe sorbet which we loved!! Here is the post!
http://www.theboysmademedoit.com/2012/05/cantaloupe-sorbet-secret-recipe-club.html
Mmm this sounds incredible! I love pickling veggies, this would be such a great topping for steak as you have it! YUM!
I bought 25 pounds of carrots with my last Bountiful Baskets and planned on pickling some, they are grated and in the freezer. When my radishes in the garden are ready I know what I'll be pickling!
Need to use this on my sandwich as a spread YUM!
Yum yum yum!! I love spicy, pickled vegetables!!
Whenever we go eat Korean food I always ask for seconds of pickled carrots. They are addictive!
Sounds like this recipe was meant for you! Looks delicious!
Great post, I could easily sit and snack on these,
Nice SRC job :)
I keep meaning to make pickles. Your pics and reminding me it is so simple are making me gather the ingredients as I type. PICKLES! Can't wait. THANK YOU. I hope mine look as good as yours in the jar! Beautiful!
I love pickled vegetables. They are a great snack and low in calories too! This is a perfect side dish with any Asian recipe.
I am going to HAVE to try this since I am growing radishes in our garden.
I've never pickled anything before but now you have me inspired! I must try it soon!
These look really good.
I'm hoping to find a recipe for pickled carrot sticks or rounds. Maybe I can use this as a base?
I wish I was able to participate in our CSA this year! Life is just WAY to busy and I'm hardly ever home anymore! These pickled carrots and radishes sound like an awesome addition to some grilled goodies =)
Awesome! I am so glad they made the whole family happy! I tend to make these every few months or so, basically whenever we gt in the mood for bahn mi! Also, thanks again for putting my link for the month into the blog hop, you were a lifesaver!
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