Pickles. You either love them or hate them. Chef Stuart happens to love them. Here’s his quick pickle recipe:

Quick Pickle

• ½ C Water
• ¼ C Agave Syrup
• ¼ C White wine Vinegar
• 1T Salt
• 1T Red Pepper Flakes

Daikon & Carrot

• 1 Daikon Radish
• 3 or more Carrots
• 1T Ginger
• 1T Garlic
• 1t Turmeric
• 2 Cinnamon Sticks

Make quick pickle liquid:

Boil ½ C Water

Once boiling add salt, red pepper flakes, agave syrup, white wine vinegar. For carrot and daikon pickles, consider replacing white wine vinegar with rice wine vinegar for a more traditional taste.

For Carrot and Daikon Pickles, add ginger, turmeric, garlic, and cinnamon

Steep for 10 minutes. Once steeped add julienned carrot and daikon. Put in a jar and let cool in the fridge. Once cool, put a lid on top. These pickles are best after resting in the fridge for 1 day minimum.