Category : International Cuisine
Author : Olga Drozd
Hits : 3150
Date : 20/06/2003
Pickled Daikon and CarrotPICKLED DAIKON AND CARROT1/2 POUND DAIKON (WHITE RADISHES), PEELED AND FINELY SHREDDED1 CARROT, SHREDDED1 TABLESPOON SALT1 CUP WATER1 TABLESPOON WHITE VINEGAR1 TEASPOON SUGAR1/4 TEASPOON MONOSODIUM GLUTAMATE (optional)
Place the daikon, carrot, salt and water in a bowl and let stand thirty minutes.Drain vegetables and squeeze as dry as possible. Place in a clean bowl, add the remaining ingredients and mix well. Serve at room temperature. Six servings.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
Tip/Trivia of the Day Archive
Turkey And Cranberry Sandwich