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Quick Pickled Daikon Radish and Carrots

Tue, 04/04/2023 - 13:52

Quick pickling is a method of pickling vegetables by soaking them in a vinegar-based solution for a short period of time, usually overnight. Quick pickles are also called refrigerator pickles because they must be stored in the refrigerator and eaten within four weeks, as opposed to canned or fermented vegetables which are processed to make them shelf stable.

Nutrition Software Used: ESHA Food Processor  Nutrition Education Program Archive Link: Info: Jean Ann FischerTaxonomy Term Description: 

The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.

This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).


  • 1 cup daikon radish, scrubbed with clean vegetable brush under running water, peeled and julienned
  • 1 cup carrots, scrubbed with clean vegetable brush under running water, peeled and julienned
  • ½ cup apple cider vinegar
  • ½ cup water
  • 2 Tablespoons sugar
  • ½ teaspoon salt


  1. Wash hands with soap and water.
  2. Pack julienned radish and carrots in clean canning jars or a glass container with a tight-fitting lid.
  3. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil.
  4. Carefully pour the liquid into the jars, completely covering the vegetables. Let sit uncovered at room temperature to cool, for about one hour.
  5. Close jars tightly and transfer to the refrigerator. Refrigerate overnight before serving.
  6. Drain before serving. Serve with sandwiches, rice bowls, wraps, or tacos.
  7. Store leftovers in a sealed jar or container in the refrigerator for up to four weeks.
Category:  Side Dishes Yield: 6 servings Calories: 30Total Fat: 0Saturated Fat: 0Potassium: 4Total Sugars: 6Iron: 0Vitamin D: 0Calcium: 2Protein: 0Fiber: 1Added Sugars: 4Total Carbohydrates: 8Sodium: 220Cholesterol: 0Photo by Marusa Jonas

Old-Fashioned Bread Pudding

Wed, 02/22/2023 - 14:10

A serving of "Old Fashioned Bread Pudding" is a delicious way to add whole grain breads to your meals! Buttering each slice of bread and sprinkling it with cinnamon before cutting it into cubes makes every bite especially tasty!


Adapted from: Montana Extension Nutrition Education Program, Montana State University Extension Service

Nutrition Software Used: ESHA Food Processor


  • 5 slices whole wheat bread
  • 2 Tablespoons butter or margarine
  • ¼ teaspoon cinnamon
  • ⅓ cup sugar, white or brown
  • ½ cup raisins or dried cranberries
  • 3 eggs
  • 2 cups nonfat milk
  • 1 teaspoon vanilla extract


  1. Wash hands with soap and water. Preheat oven to 350 °F. Spray a 8x8 baking dish with non-stick cooking spray. Set aside.
  2. Spread one side of bread with margarine or butter. Sprinkle with cinnamon. Cut bread into 1-inch cubes.
  3. In a medium-sized bowl, combine bread cubes, sugar, and raisins.
  4. Break eggs into a medium-sized bowl. Wash hands with soap and water after cracking raw eggs. Add milk and vanilla to eggs. Blend well.
  5. Pour liquid over bread mixture; lightly mix. Transfer mixture to prepared baking dish.
  6. Bake uncovered for 50 to 60 minutes or until the center of the mixture reaches 160 °F when measured with a food thermometer. At this temperature, a metal knife inserted near the center of the pudding comes out clean.
  7. Serve warm or cold. Top with vanilla yogurt if desired. Refrigerate leftovers within 2 hours.
  8. Store leftovers in a sealed container in the refrigerator for up to four days.
Category:  Desserts Yield: 6 servings Calories: 270Total Fat: 8Saturated Fat: 3Potassium: 6Total Sugars: 24Iron: 10Vitamin D: 6Calcium: 10Protein: 8Fiber: 2Added Sugars: 12Total Carbohydrates: 34Sodium: 180Cholesterol: 105Photo provided by Cami Wells.

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