Vietnamese Pickled Carrots and Daikon Radish

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Tips

  • These radishes are juicy with a flavor profile that is more peppery than table radishes.
  • To use, wash thoroughly in cold water. Trim ends and serve sliced. They can also be pickled or cooked in stews or soups.
  • Daikon is delicious raw or stir fried.

Ingredients

  • ½ pound carrots, julienned or cut into match-like strips
  • ½ pound daikon radish, julienned or cut into match-like strips
  • ½ cup rice vinegar
  • ½ cup sugar
  • 1 teaspoon salt

Directions

  1. In a large bowl, mix water, sugar, and salt.
  2. Stir until sugar and salt completely dissolved.
  3. Add carrot and daikon strips into the bowl and mix well.
  4. Transfer to sterilized jars. Seal and refrigerate for at least overnight before consuming. Will keep for 1 month in the refrigerator.
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