Serious Eats: Recipes

Cook the Book: Pickled Daikon, Carrot, and Cucumber

These simple pickles from The Asian Grill are served at some Chinese restaurants before the meal to whet the appetite; they're also perfect when paired with the pork patty recipe featured earlier this week in a homemade banh mi. Pickling time is determined by the thickness of your sliced vegetables; the thinner the slice, the faster the pickle.

Win The Asian Grill

As always with our Cook the Book feature, we have a few copies of The Asian Grill to give away-five this week.

Printed from http://www.seriouseats.com/recipes/2009/04/pickled-daikon-carrot-and-cucumber-recipe.html

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