CARROT AND DAIKON PICKLE (Vietnamese, about 2 cups)

Condiments, pickles, carrot and daikon pickle (Vietnamese) 1 Condiments, pickles, carrot and daikon pickle (Vietnamese) 2

¾ cup white vinegar

2 tablespoons sugar

2 teaspoons kosher salt

3 large carrots, peeled and sliced crosswise 1/8 inch thick

1 pound daikon, peeled and cut into 1-1/2 inch long matchsticks

  1. In a medium bowl, combine the vinegar sugar and kosher salt; stir to dissolve the sugar and salt. Add the carrots and daikon.  Cover them with a small plate and heavy can to keep them submerged in the pickling liquid.  Let stand to room temperature for 2 hours.  (Can be refrigerated for up to 1 week.)

from Food and Wine Magazine, May, 2006

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