Name: Pickled carrots and daikon (Vietnamese)
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: ⭐⭐⭐
Ingredients: 2 medium carrots (, peeled cut into 3mm / 1/10" batons, Note 1); 1/2 large daikon (white radish) (, peeled, cut the same as carrots, Note 1); 1 1/2 cups boiling water; 1/2 cup white sugar; 4 tsp cooking / kosher salt; 3/4 cup rice wine vinegar (sub apple cider vinegar)

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Pickle - In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon - they should just about be covered.

2 hours - Leave for 2 hours until the vegetables are slightly floppy.

Using - Drain well to use, or just take out what you need (no liquid, just the vegetables).

Storing - The vegetables will keep in the fridge for 2 months, in the pickling liquid. Use airtight glass containers or jars (not plastic).

2 medium carrots (, peeled cut into 3mm / 1/10" batons, Note 1)

1/2 large daikon (white radish) (, peeled, cut the same as carrots, Note 1)

3/4 cup rice wine vinegar (sub apple cider vinegar)

Pickled carrots and daikon (Vietnamese)

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步驟

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