CARROT AND DAIKON PICKLE

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s