This was another one of those pins that when I saw it I felt like I just had to have it as soon as humanly possible. The recipe for these beautiful pickled vegetables can be found here.
On grocery day the first place I went for vegetables didn't have daikon, but absolutely insistant on pickled vegetables, I bought some parsnips just in absolute case I didn't find any.
Parsnips and daikon are not the same thing, but I was just feeling obsessed with getting some delicious pickled vegetables into my tummy.
Thankfully I was able to find daikon at another store.
I worked pretty slowly on this whole thing. In fact I started this while I was making that caramelized onion, mushroom, prosciutto, and fresh mozzarella sandwich I made the other day. While I waited for my sandwich to cook I cleaned, peeled, julienned, and placed the daikon into a container for later.
When I came back I did the same to my carrots.
Some time during the cleaning and cutting of my cucumber I realized that I wasn't still back in culinary school and there wouldn't be a chef to come around and check my trimmings and julienned veggies to see if they were done to an exact standard.
I used actual paper towels to pat the cucumber dry. I'd like to point out that I did not purchase these paper towels. They were left at my house by a maintenance worker.
I also patted the previously refrigerated daikon dry. The carrots really didn't seem like they needed it to me.
Then I put together the mixure of sea salt, sugar, water, and rice vinegar. I strirred the mixture until the sugar had dissolved.
By the time I poured the liquid over the vegetables I was already salivating just a bit.
Now I have to wait five whole days!