Pickled Carrots and Diakon Radish

I don't really enjoy pickled things but after trying daikon radish for my sensory analysis and seeing it used in recipes I decided to try and make it. My recipe is based off of a website called Simple Recipes a personal blog /website, created and maintained by Elise Bauer. Below I have a screenshot of the recipe webpage as well as a link to the website and original recipe and methodology.

Vietnamese Daikon and Carrot Pickles Recipe

• Prep time: 20 minutes
• Yield: Makes approximately 5 pints.

For a lower glycemic option, you can substitute the 1 cup of sugar with 3/4 cup of agave syrup.

Ingredients

• 2 pounds carrots (about 5 medium sized carrots), peeled
• 2 pounds of daikon radishes (about 2 large daikon), peeled
• 1 cup plus 4 teaspoons of sugar
• 2 teaspoons salt
• 2 1/2 cups white vinegar
• 2 cups warm water (warm enough to easily dissolve sugar)

• About 5 pint jars

Read more: http://www.simplyrecipes.com/recipes/vietnamese_daikon_and_carrot_pickles/#ixzz3KIb5d7AW

Since it was my first time making this recipe as well as my first time trying anything like it so I decided to half the recipe.

Ingredients

• 1 pound carrots ( I used one really big carrot), peeled
• 1 pound of daikon radishes (about 1 large daikon), peeled
• 1/2 cup plus 2 teaspoons of sugar
• 1 teaspoons salt
• 1 1/4 cups white vinegar
• 1cups warm water (warm enough to easily dissolve sugar)
• pinch of ground black peppercorns

Equipment

• Tongs
• Measuring Spoons
• Measuring Cups (Liquid and Dry)
• Towel
• Ladle
• Madoline Slicer
• Cutting Board
• Vegetable Peeler
• Knife
• Pots (1 Large and 1 small)
• 
  

Preparation:

First, I removed the tops and bottoms of the radish and carrot. I peeled them and segmented in to about 3 inch pieces.

Change the blades on the mandoline slicer, to make match stitch cuts from the usual flat blade that would be used to cut things like potatoes for scalloped potatoes thinly or chips.
Slice the carrots and daikon segments. This can be done by hand like in the original recipe but I found the mandoline to be much quicker and precise.

Mixed the measured out 2 tesapoons of sugar and 1 teaspoon of salt in a small bowl. Then toss with the daikon radish and carrot s and leave into rest for about 3 minutes. Water is drawn out of the carrots and daikon radish and once you are able to bend the vegetables without them breaking they are ready. At this point drain the liquid that was released and rise and strain the vegetables removing any excess salt and sugar.  Set this aside.

This was my first time ever canning/jarring anything. My sister does it yearly and I've always found the process interesting. Since I about halved the recipe I used only 3 jars.

 I  placed the jars, lids and screw top rims, that I had wash in hot water with soap and dried in the pots of water. the lids and rims in separate pans from the jars. I made sure that they were covered by at least an inch of water, faced upwards and put the heat on medium so they wouldn't go into shock and break. Making sure the jars are not too close together the boiling water will push them around and they can hit each other and break. Next I allowed the water to come up to a boil and let it boil for at least 10 minutes to make sure the jars are completely clean and sanitized. I do the same for the pot with the lids and rims. I removed the jars carefully from the hot water with clean tongs and set them on a waiting cloth.

Fill each mason jar with even portions of the carrots and daikon carrot mix. Taking care that it doesn't pass the fill line so there is enough space  for the pickling liquid

Mix together the measured  out vinegar, warm water and remaining sugar. Mix well so all of the sugar is completely dissolved. I had trouble with the measures of my liquid I didn't have enough so I made more following the concentration amounts of the original recipe

I added some crushed black peppercorn to the pickling liquid as well as in each jar.

Pour the pickling liquid over the vegetables in the jars all the way to the rim of the jars. Take a skewer or spoon and stir to make sure that there are no air bubbles. Then place the lids on and tighten just enough so liquid can not be lost or can not enter the jars but not completely tightened because the pressure when they are being sealed can cause the  jars to explode.

Then place the jars now full and closed back in the pot of water that is already on the heat on with the water almost boiling and at least an inch above the jars and let boil for at least ten minutes. Again, making sure the jars are not too close together the boiling water will push them around and they can hit each other and break. Then remove them from the hot water carefully and return to a towel or cooling rack. once each jar makes a popping noise  you know that the jars have been correctly sealed.

WOOT WOOT THE HOMEMADE PICKLED CARROTS AND DAIKON RADISH IS COMPLETE!!!

Overview: 

Raw Ingredients: Carrots and Daikon Radish
Preservation method: Pickling and Jarring/Canning
I got my information on how to pickle from my sister who cans and pickles the produce from her garden and small plot of farm land yearly.
Overall I feel like I did pretty well for my first time preserving something in this manner. I was super excited for the while process and I was proud that I correctly managed to seal my jars on my first try. I am happy with the overall outcome of my carrots and daikon radish.