Chef Ethan Paige is loves the ‘off-season’ to develop new and exciting items for our Fireside Catering menus.  These pickles have many uses and will add a refreshing crunch and flavor explosion to any menu item! They are pictured here with our Fireside Farmhouse Pate.   

Ingredients

1/2#  daikon radish

½#  carrots

1 green jalapeno pepper, ribs and seeds removed if you desire a less spicy pickle.

1 tablespoon salt

Vinegar Solution

½ cups hot water to dissolve 5 tablespoons sugar

1 cup water

4 tablespoons distilled vinegar

Directions

Cut carrots and daikon to desired size. I recommend a thin julienne with a French mandolin for general use or a slightly thinner julienne with a sushi mandolin, such as the Benriner, for this item. Thinly julienne 1 green jalapeno pepper. Sprinkle salt and toss well. Soak for 15 minutes. Note: you may add ground black pepper as well if desired to season to your liking.

Rinse thoroughly and slightly squeeze to remove excess moisture.

Dissolve sugar in hot water, then combine with remaining vinegar and water. Add vinegar solution to cover daikon, carrots and jalapeno. You can “quick pickle” if the carrots and daikon are cut thinner and use in an hour or two. You can can these in mason jars and allow the pickle to develop more for as long as you like as long as they are hermetically sealed. Once opened, refrigerate and use for up to 3 weeks or until veggies lose their crunch and/or become too sour.