Vietnamese Pickled Daikon Radish and Carrots
Description
This crispy refrigerated pickle combination with daikon and carrots is best known as an addition to banh mi sandwiches. Add cucumber and onions, if desired.
Ingredients
•
4 cups warm water
•
3/4 cup rice vinegar
•
3 tablespoons sugar
•
2 tablespoons salt
•
1/2 pound carrots, julienned
•
1/2 pound daikon radish, julienned
Directions
1
Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
2
Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.