Pickled Daikon and Carrot

Chef: Wyatt Brege

Yield: 2 Quart

Ingredients:

  • 2 ea Large Daikon Radish
  • 2 ea Carrot
  • 1 bunch Tarragon
  • 2 finger Ginger
  • 2 ounce Black Peppercorn
  • 2 each Limes (wedged)
  • 2 Cup Rice Wine Vinegar
  • 2 Cup Water
  • 2 Tbsp Kosher Salt
  • 2 Tbsp Granulated Sugar

Directions:

Fine julienne the daikon and carrot. Place the produce in a 4 Quart container. In a 4 Quart sauce pot, add the vinegar, peppercorn, salt and sugar and bring to a boil. Using a chinois, poor the pickling liquid over the other ingredients.