This pickled carrot and daikon is so pretty. I want to make soem so when winter is all grey and never ending we can pull out a jar of this to add to our sandwiches and dinner plates for a gorgeous burst of summer color. She says to use a madoline but I think I would use my julienne peeler.
Puts up has the recipe and it sounds easy. I like that you can water bath cann them for long term or make smaller batches and just keep them in the fridge. Yummy
Vietnamese Carrot and Daikon Pickle