|
Method :
Peel the carrots and slice at a slight
angle into 1/8-inch-thick slices using a mandoline, a Japanese Benriner-type
slicer, or a sharp knife. Repeat this process with the cucumbers. Peel
the daikon and cut in half lengthwise, then slice across, also on an
angle, into slightly thinner slices than the carrots and cucumbers.
Blanch the carrots and garlic in boiling
water for 20 seconds, then cool quickly in cold water.
Place the cucumbers and daikon in a bowl
and toss with the salt. Allow them to drain in a sieve for 10 minutes,
then pat dry. Heat the vinegar with the sugar until it boils and the
sugar dissolves. Combine all the vegetables and pour the vinegar-sugar
mixture over them. Allow the vegetables to steep for at least 10 minutes
before serving. These keep well for up to 7 days in the refrigerator.
Makes 2 quart
These are
good for snacking or as a small salad or side dish.
#Ads - Get the above cooking ingredients here at discounted price
|
