I went the straight and narrow for this post, but who can ever can just one recipe for the month's pick? There are too many interesting and delicious recipes to try. I think my next endeavor will be a chutney. But for now, we have a most satisfying and simple recipe. I have made this as a fresh pickle from The Joy of Pickling by Linda Ziedrich. I didn't know it could be canned, and didn't find out until I was flipping through the Ball Complete Book of Home Preserving. It's key to bahn mi or perfect aside some nice Vietnamese pork chops.
The tweaking I did to this recipe was to halve it, add coriander instead of star anise, and add a sprinkling of turmeric because I thought it would impart a nice color. I also grated the vegetables instead of them being julienned, using a hand grater that makes a nice, long strand. The adapted version follows.
1 1/2 cups white vinegar
1 1/2 cups water
3/4 cups sugar
1 tsp. grated ginger
1 lb. carrots, peeled and grated
1 lb. daikon, peeled and grated
1 tsp. coriander seed
A sprinkling of turmeric- maybe an 1/8 of a teaspoon?
In a heavy-bottomed pan, combine vinegar, water, sugar and ginger. Bring to a boil over medium heat to dissolve sugar. Add carrot and daikon and stir for one minute. Add turmeric. Remove from heat.
Place 1/2 tsp. of coriander seed in the bottom of each hot jar. Pack hot vegetables in the jars within a generous 1/2 inch of top of jar. Ladle hot pickling liquid to cover vegetables, leaving 1/2 inch headspace. Remove air bubbles. Process in boiling water for ten minutes. This yielded two pint jars, firmly packed.