Simple Way to Prepare Ultimate Mimi's Pink Daikon Pickles

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Make Ultimate Mimi's Pink Daikon Pickles. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mimi's Pink Daikon Pickles, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mimi's Pink Daikon Pickles delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few ingredients. You can have Mimi's Pink Daikon Pickles using 5 ingredients and 7 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Mimi's Pink Daikon Pickles:

1. 1 Daikon
2. 1/4 Red cabbage (small)
3. 300 ml Apple vinegar or any vinegar
4. 8 tbs Granulated sugar
5. 2 tsp Salt

Instructions to make to make Mimi's Pink Daikon Pickles

1. Cut "daikon" into shape of round pieces
2. Use vegetable cutter to make them into flower shape (if your city has Daiso you know what I mean)
3. Cut "red cabbage" into thin slices
4. In another bowl mix "salt" and "sugar" and "apple vinegar" together
5. In a seal locked container, put daikon at the bottom and red cabbage to cover the top
6. Pour the mixture of vinegar in
7. Wait for 5-7 days before serving them but you should try tasting it out in between to find how you like it a little sour or very sour

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So that's going to wrap this up with this special food Steps to Make Perfect Mimi's Pink Daikon Pickles. Thank you very much for reading. I'm sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!