*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Really great! I couldn't get any thai chiles so I substituted red pepper flakes (to taste) and I thought that worked really well. The cilantro is what gives this recipe something special. I also threw in some watermelon radishes and purple carrots.
I made this by the recipe the first time. I love it so much that I just have to play with it! So I've made a few variations. The last one I made is my favorite so far. I added thin slices of red onion to the carrot mix and while I was warming up the vinegar and sugar mixture I added 1/4 cup more sugar a 1/2 a teaspoon of salt and a 1/2 cup of whole cranberries. Not only was it a dish of delish but it was absolutely gorgeous! The cranberries turned the onions and marinade a lovely pink that looks lovely on a buffet next to luncheon meats and cheeses, rolls and other sammie fixings. I will make the original recipe but I will also continue to have fun playing with it. Thanks so much for posting it!
As a recipe I found that it fails miserably. 1 Daikon Radish - Really? They weigh in at 7-10 pounds and would fill a gallon jar. Even the small 6 inch X 3 in diameter piece I used filled a quart jar it took 2 cups of pickling syrup to cover them. For something that big a weight or practical way to measure it is needed. The size of jar would be a good thing to add as well that would help cooks to know what to expect. I made the recipe it should turn out fine as its pretty standard. I boiled the syrup to kill any bacteria just heating it will shorten its shelf life.