Momofuku's Vinegar Pickles, Japanese
Recipe: #20237
July 19, 2015
Categories: Snacks, Carrot, Fennel, Japanese, Bisquick, Canning/Preserving, Game/Sports Day, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"From the new cookbook by one of Esquire's 75 Most Influential People comes this dish at his signature restaurant"
Original is 10 servings
Ingredients
- FOR THE BRINE
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- FOR THE VEGGIES
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Nutritional
- Serving Size: 1 (203.4 g)
- Calories 90
- Total Fat - 0.4 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 622.5 mg
- Total Carbohydrate - 21.3 g
- Dietary Fiber - 4.7 g
- Sugars - 11.8 g
- Protein - 1.7 g
- Calcium - 66.4 mg
- Iron - 0.8 mg
- Vitamin C - 13.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Pack carrots (for larger ones, cut them length-wise, so they are snack size) and fennel (core and cut into 1/8-inch strips) into mason jars or 1-qt plastic containers, cover with brine, close lid, and refrigerate.
Step 2
They'll be ready in four days.
Step 3
Most will keep for up to a month.
Tips
No special items needed.
1 Reviews
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