Blistered Shishito Peppers

 In Peppers
Quick-Pickled Carrots & Daikon


  • 1/2 pound ----- Carrots – shaved with peeler or thinly sliced
  • 1/2 pound ----- Daikon Radish, shaved with peeler or thinly sliced
  • 3 1/2 cups ----- Water
  • 1/2 cup ----- Sugar
  • 1/4 cup ----- Salt
  • 1 cup ----- Rice Vinegar


  1. In a sauce pot, combine water, vinegar, sugar and salt. Bring the mixture to a boil over medium-high heat until sugar and salt is dissolved.
  2. Place carrots and daikon in a clean, sterile jar, or heat-proof container. Cover carrots and daikon completely with pickling liquid.
  3. Cover jars and set in the refrigerator to pickle for at least 30 minutes. Allowing the pickles more time to sit will contribute more flavor. Pickles can last for about 3 weeks in the fridge.