ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pickled Spiced Cucumber, Carrots, and Daikon

Yield 16 servings (serving size: about 2 1/2 tablespoons)
The golden carrots represent prosperity in this spicy-hot, make-ahead condiment.

Ingredients

  • 2 cups (1-inch) chopped peeled English cucumber (about 1 cucumber)
  • 2 cups (1/2-inch) diced peeled daikon radish
  • 1 cup (1/2-inch) diced peeled carrot
  • 4 teaspoons coarse sea salt, divided
  • 5 tablespoons sugar
  • 6 tablespoons rice vinegar
  • 1 teaspoon chili oil
  • 3 Sichuan peppercorns, coarsely crushed
  • 1 Thai chile, minced

Nutrition Information

  • calories 26
  • caloriesfromfat 0.0 %
  • fat 0.4 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.2 g
  • protein 0.3 g
  • carbohydrate 5.7 g
  • fiber 0.6 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 296 mg
  • calcium 9 mg

How to Make It

  1. Combine first 3 ingredients in a large bowl. Add 2 teaspoons salt; toss well. Let stand 20 minutes. Transfer vegetable mixture to a colander. Rinse well with cold water; drain well.

  2. Combine remaining 2 teaspoons salt, sugar, and remaining ingredients in a large bowl. Add vegetable mixture; stir well. Transfer to an airtight container, and refrigerate for at least 2 days before serving.