Pickled Daikon Radish & Carrot with pepper and coriander

by Ursula


1/2 cup white vinegar
1/4 cup white sugar
1 small Daikon radish - Julianne cut
1 small carrot - Julianne cut
2 tbls finely chopped coriander
1 finely chopped red pepper


Sterilize the jar. Heat the white vinegar and the sugar in a sauce pan (low heat) until the sugar is dissolved. Remove the sauce pan from the heat and put mixture in refrigerator to cool down. Mix the Daikon radish, carrot, red pepper and coriander well in a bowl. Put the vegetable mixture in a jar (leave 1-2 cm from the top). Poor the cooled down vinegar mixture over the vegetables till the brim of the jar. Cover the jar with the lid and refrigerate at least 8 hours.

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