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Japanese-Style Daikon and Carrot Pickles

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 10 servings (serving size: about 1/2 cup drained pickles)
Lime-spiked vegetables work well as a relish with grilled tuna or salmon. Daikons are long, white, tubular Asian radishes with a pungent smell and a mild flavor. Look for them in gourmet markets and Asian groceries.

Ingredients

  • 1 1/2 pounds daikon radishes, peeled
  • 1 1/4 pounds carrots, peeled
  • 1/2 cup rice vinegar
  • 1/4 cup mirin (sweet rice wine)
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons fresh lime juice
  • 2 teaspoons kosher salt
  • 2 teaspoons grated orange rind

Nutrition Information

  • calories 53
  • caloriesfromfat 17 %
  • fat 1 g
  • satfat 0.2 g
  • monofat 0.3 g
  • polyfat 0.4 g
  • protein 1.2 g
  • carbohydrate 10.1 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 193 mg
  • calcium 38 mg

How to Make It

  1. Hold each radish by the tip end. Shave radishes into ribbons with a vegetable peeler to measure 4 1/2 cups. Repeat procedure with carrots, shaving to measure 6 cups. Combine radishes, carrots, vinegar, and remaining ingredients in a large bowl, tossing to coat. Cover and refrigerate 4 hours or overnight. Store in an airtight container in refrigerator up to 3 days.