The original recipe says to cook the carrots in a small amount of water until crisp/tender and drain. Sometimes I do, sometimes I don't. Depends on how crunchy you like your salad.
Place carrots in a serving dish.
Combine remaining ingredients and whisk together well. Pour over carrots, cover and chill for several hours or overnight.
Be sure you serve with a slotted spoon.
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
killet over medium heat. Add pickled carrot and daikon, kimchee, and rice
Mix gently carrot, radish, and salt together in a medium bowl. Let stand for 10 minute
Transfer to a sieve or colandar and rinse.
Squeeze the mixture to remove excess water.
Place carrot and radish in a medium bowl.
Add sugar and vinegar; toss to coat.
Cover and marinate in the refrigerator for 2 hours. This is best served chilled.
Pickled Cucumber and Carrot: Mix the rice vinegar, sugar
br>Meanwhile, for pickled vegetables, mix together cucumber, carrot, chili and 1
For the pickled beans, place beans in medium
nd thinly slice or julienne carrot; thinly slice cucumber (I quartered
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
read, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving
ounds. Peel and cut the carrot into 1/2 inch pieces
n a medium bowl. Add carrot and cucumber; toss to coat
PICKLED RED ONION AND TOMATO SALSA:.<
alt and pepper. Place the carrot, celery and onion quarters into
tiff, then fold gently into carrot mixture.
Grease your 10
Slice carrot into 1/16-inch thick rounds.
Cut daikon into 1 1/2-inch thick rounds.
Place it between a pair of chopsticks, slice it into 1/10-inch thick, just slice down to the chopsticks. Then turn it around and cut it in the same way across the slits. Sprinkle salt on carrot and daikon; stir up well by hand.
Wait 10 to 15 minutes, until they are tender, then marinate in sugar, water, pepper and rice vinegar mixture overnight or more.
Remove daikon, open like a flower and place a carrot slice in each one.
or 3 minutes. Add the carrot, return to a boil and
Grate the carrots, the finer the better. Using a food processor will make this step easy and quick, add time to your preparation if you do this buy hand!
Add the sunflower oil, the capers and the vinegar they were pickled in, and the pepper.
Salt to taste.
Adjust the amount of oil you add depending on how much ahead you are preparing the salad because the carrots will \"drink\" the liquid. So if you prepare this dish the day before, put a little more oil so the salad stays moist.
Adjust the amount of vinegar according to taste.
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
ooled vinegar mixture over the carrot, radish, and onion in a