Vietnamese Pickled Carrot And Daikon
This pickled recipe is super simple for everyone to try at home. And if you are familiar with banh mi, noodle salad, spring rolls... you know this type of pickle is added in those dishes. Why not making a jar of it today?
Ingredients
- 250 grams carrot
- 250 grams daikon
- 2 1 ⁄2 tablespoons salt
- 1 ⁄2 cups sugar
- 1 cup water
- 1 cup rice vinegar
Instructions
- Cut carrot and daikon into 4 cm long sticks. Put them in a mixing bowl with 2 1/2 tbsp salt. Use your hands to toss well until the salt is dissolved and you can bend a piece of daikon/carrot all the way over without it breaking. Set aside for 30 mins.
- Add sugar, water and vinegar in a small pot and bring it to a boil, immediately remove from heat. Let it cool down completely.
- Add cold water into the salted vegetable bowl, clean out the salt then squeeze and drain.
- Once the pickling liquid is ready, place the carrot and daikon tightly into a jar. Then pour the liquid to cover.
- Seal and put it in the fridge up to a month. The pickles should sit overnight before serving!
- You can add the pickles to your salads, spring rolls, sandwiches, noodle mix, banh mi ….
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