So I'm making pickled carrots and daikon for banh mi, and the idea is that I'd make a ton all at once and use it whenever.
However, all the pickled daikon/carrot recipes I've found say they last like 1-3 weeks in the fridge. But I know store-bought pickles in a jar last for literally a year! So what are they doing that I'm not? How do you get that kind of longevity when you pickle something?
Submitted December 18, 2016 at 06:51PM by ArdentStoic http://ift.tt/2hJFnGT
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