12 Ounces Gordon Choice Apple Cider Vinegar (Item Number: 430795)
1.5 Ounces Gordon Choice Granulated Sugar (Item Number: 425311)
3/4 Ounce Kosher Salt (Item Number: 424307)
Recipe Preparation
Julienne the daikon radish with a mandoline, followed by the carrots and reserve in a stainless steel bowl.
Julienne the red peppers with a chef’s knife, followed by the ginger and add to the stainless steel bowl.
Slice the onions on the madoniline 1/16″ followed by the jalapenos and add to the bowl.
Remove the stem end of the jalapeno and mandoline them to 1/16″ and reserve.
In a separate mixing bowl or in a cambro container, mix together the water, vinegar, sugar & salt together until the salt and sugar have completely dissolved.
Add the vegetables to a container that will just fit the contents of this recipe to ensure they will be submerged in the brine.
Pour the brine over the vegetables and allow them to pickle under refrigeration for at least 24 hours prior to use.
English 
