Pickled Carrots and Radishes With Coriander and Star Anise

2 days ago 5

Democracy Dies successful Darkness

This aromatic premix makes a large topping for roast pork sandwiches and chickenhearted oregon pork tacos. For much Asian flavor, substitute daikon radish for the much communal reddish radishes.

If you take not to process the jars, you tin refrigerate the pickles for up to 1 month.

Adapted from nutrient blogger Marisa McClellan of FoodinJars.com.

Ingredients

measuring cup

Servings: 24 Makes 12 half-pints

3 cups distilled achromatic vinegar
3 cups water
1/4 cupful coriander seed
3 teaspoons achromatic mustard seed
1/4 cupful kosher oregon pickling salt
1 spoon crushed reddish capsicum flakes
3 teaspoons powdered ginger
8 abdominous carrots, peeled, trimmed and chopped crosswise into bladed slices (preferably with a mandoline; astir 8 cups)
5 bunches radishes, trimmed and chopped into bladed slices (preferably with a mandoline; astir 8 cups)
12 prima anise

Nutritional Facts

Per 1/4-pint serving

Calories
25
Carbohydrates
5 g
Sodium
140 mg
Fiber
2 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from nutrient blogger Marisa McClellan of FoodinJars.com.

Tested by Marissa McClellan and Jane Black.

Published September 7, 2010

|

Updated March 13, 2026

Related Recipes

Hanoi-Style Fried Fish With Turmeric and Dill (Cha Ca Thang Long)

Read Entire Article