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.
We've made sort-of sister jars! This month has me itchin' to pickle, now. I love the recipe. Can't wait to try it.ReplyDelete
You know, I don't know if I've ever had daikon, pickled or otherwise! Looks like a good way to give it a try. It was actually the quantity that turned me off making this one so halving it sounds like it was a good idea.ReplyDelete
Good job! I love carrots and daikon, I'd have problems, though, to eat them pickled. The only pickle I like is cornichon...ReplyDelete
Got my daikon and gave it to my friend, Staci, who's a vegan.ReplyDelete
My mom used to make jars and jars of this! I used to put it over salads and banh mi sandwiches! Great recipe!ReplyDelete
Beautiful! Good idea on the coriander as well. I'm not an anise fan.ReplyDelete
Kate- Yes! It's that coriander that did it. So easy. Go pickling!ReplyDelete
Sara- Yeah, I didn't want six pints of this, either, but only because I'm running out of jars. Daikon is very good for you; it's a cleanser and a fat burner. Bonus!
ap269 - Love cornichons. Maybe you can make a daikon preserve? (Kidding!)
Mamou- A daikon in your CSA? Cool!
Christine- Oh, your mom sounds great. Over salad-what a good idea!
Annette- Thanks! I like star anise, but it can be too much sometimes. The recipe called for a whole pod per jar, and I thought that was excessive, though pretty...I like that you did hot pepper!
This looks gorgeous and perfectly spoonable, Jules. You've inspired me to get out there and get my carrots! I saw, believe it or not, a carrot-orange marmalade recipe. But I am finally marmaladed out, I think. I'm thinking of something with dill. (And I agree, good job switching up the anise for coriander.)ReplyDelete
great idea to add some spices to this classic!ReplyDelete
Shae- Thanks! Get thee to a carrot-tree! Start carroting up. I know, I always say I'm marmaladed out, but then what do I do? I go and make some marmalade.ReplyDelete
Ravenous Couple- Thanks! I liked the coriander. And I try to get turmeric in whenever I can because every one says it's the wonder spice.