SERVES 6
INGREDIENTS:
1 cup daikon radish, julienne
1 cup carrot, julienne
1 cup water
1 cup vinegar
1⁄4 cup sugar
1 tsp salt
DIRECTIONS:
- Pack the veggies into a large, sanitized mason jar or other such heat-resistant container.
- Bring the water, sugar, salt, vinegar, and water to a boil.
- Pour over the vegetables and allow the pickle to cool to room temperature.
Store in the fridge for up to two weeks.
Chef ILona Daniel
Chef ILona Daniel is Harrowsmith’s Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada.
