Daikon and carrot pickle
Photo by Elizabeth Clarkson
This easy-to-make pickle will cut through the richness of meats such as pork belly. Covered and refrigerated, it will keep for a few days. It makes a medium bowful.
- Mix all the ingredients in a bowl.
- For best results, leave it to rest for a few hours or overnight. Before serving, taste the pickles and ensure the flavours are balanced.