Pickled Daikon
By: Anonymous
Published: Saturday, February 13, 2010 - 2:48am

Ingredients




1 lrg daikon radish - (abt 1 lb) peeled
3 lrgs carrots peeled
1 lrg cucumber
4 celery ribs
8 scallions
4 ounces fresh ginger root peeled
1 lrg green bell pepper seeded
lrg red bell pepper seeded
lrg yellow bell pepper seeded
1 pkt enoki mushrooms - (3-½ oz)
3 cups granulated sugar
3 cups white vinegar
cup water
1 teaspoon salt

Preparation

1 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. 2 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. 3 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. 4 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.