3 Oz Markon RSS Radishes, Cleaned (Item Number: 233986)
2 Oz Markon Red Peppers (item Number: 560715)
2 Oz Jumbo Spanish Onions (Item Number: 570109)
2 Oz Jalapeno Peppers (Item Number: 303186)
24 Oz Tap Water
12 Oz Unseasoned Rice Wine Vinegar (Item Number: 868830)
1 1/2 Oz Gordon Choice Granulated Sugar (Item Number: 425311)
3/4 Oz Kosher Salt (Item Number: 424307)
Julienne the carrots with a mandoline and reserve.
Slice the radishes on a mandoline 1/16″ and reserve separately.
Julienne the red peppers with a chef’s knife and reserve.
Slice the onions on the madoniline 1/16″ and reserve.
Remove the stem end of the jalapeno and mandoline them to 1/16″ and reserve.
Keep the vegetables into two separate containers. It is important that the containers you use are just large enough to fit the vegetables. This way the liquid in the recipe will just cover them. Place the carrots, radishes, & red
peppers into one & the onions and the jalapeno slices into another. The radish has a tendency to bleed.
In a mixing bowl or a cambro container, mix together the water, vinegar, sugar & salt together until the salt and sugar have completely dissolved.
Pour the brine over the vegetables in their separate containers and refrigerate for at least 24 hours prior to use.