Pickled Carrots and Bakon

Contributed By: Parker


1 medium daikon radish, peeled and julienned
1 cup julienned carrots
2 jalapeno peppers, seeded and thinly sliced
3/4 cup water
3/4 cup white vinegar
1/3 cup sugar
1 teaspoon kosher salt
2 drops liquid smoke, optional


1. In a large bowl, combine daikon, carrots and jalapenos. In a saucepan, bring water, vinegar, sugar, salt and, if desired, liquid smoke to a boil. Simmer until sugar dissolves. Pour mixture over vegetables, ensuring vegetables are submerged; cool. Transfer to jars, if desired; cover tightly. Refrigerate, covered, at least 1 hour before serving. Store in the refrigerator for up to 2 weeks, stirring occasionally.

Helpful Hints:

TOTAL TIME: Prep: 20 min. + chilling
YIELD: 16 servings.
Nutrition Facts
1/4 cup: 9 calories, 0 fat (0 saturated fat), 0 cholesterol, 22mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 Free food.

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