Vietnamese pickled carrots and daikon (radish)
Total Time
15 minutes
Prep Time
15 minutes
Rating
5 out of 5 stars
(5)
Ingredients
4 servings
- 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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Preparation
Step 1
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.
Step 2
2 hours - Leave for 2 hours until the vegetables are slightly floppy.
Step 3
Using - Drain well to use, or just take out what you need (no liquid, just the vegetables).
Step 4
Storing - The vegetables will keep in the fridge for 2 months, in the pickling liquid. Use airtight glass containers or jars (not plastic).
Step 5
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