Side Dish
2 - 4 servings
15 minutes
5-10 minutes
Chef Martin Yan
1/2 white vinegar
1/4 cup sugar
¼ teaspoon salt
1 Daikon radish, cut into matchsticks
1 organic carrot, cut into matchsticks
2-3 Serrano Peppers, thinly sliced (see notes below)
1/2 cup chopped organic cilantro
Combine vinegar, sugar and salt in a saucepan; cook over low heat until sugar is dissolved. Remove from heat and let cool.
Place Daikon, carrot, peppers and cilantro in a glass jar. Pour cooled vinegar mixture to cover all vegetables.
Cover and refrigerate for at least 4 hours or overnight.
Wear clean gloves when handling hot peppers. Do not touch your eyes or skin while handling peppers, and wash hands and arms thoroughly once pickles are made. Carefully remove the veins of the peppers to reduce the heat level. Seeds do not contain the heat.
Please see under Recipes, Cooking Tips: Chiles, Handling Fresh and Chiles, Burn Relief.
