Recipe: While these quick pickles pair well with just about any savory dish, try them with fried chicken, or a falafel and hummus platter.
2 cups water• Slice daikon radish or cucumbers and jalapeños into rounds or cubes; place in a clean glass jar.
• Add water, vinegar, sugar and salt to a medium pot set over medium-high heat. Bring to a low boil and stir 1 to 2 minutes to dissolve sugar. Let cool slightly; pour warm liquid over vegetables in jar. Cover and let sit in refrigerator at least 30 minutes and up to 3 weeks. Variation: Slice the daikon radish paper thin and layer with perilla leaves, stack the layer in a container, then pour the pickling liquid over. Put a small plate over to let everything submerge under the pickling liquid. Refrigerate at least 1 day before serving. Store in the refrigerator up to 3 weeks. Use the leaves as a wrap for grilled or roasted fish and meat.Kim Sunée is a bestselling author and a former magazine food editor. She's based in Anchorage.
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