Vietnamese Pickled Daikon Radish And Carrots Recipe

Cooking Directions

• STEP 1.Peel and julienne the daikon radish and carrots into thin matchstick-like strips.
• STEP 2.In a bowl, combine water, vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.
• STEP 3.Place the daikon radish and carrots in a glass jar or container. Pour the pickling liquid over the vegetables, making sure they are fully submerged.
• STEP 4.Cover the jar or container and let it sit at room temperature for at least 1 hour, or refrigerate overnight for a stronger flavor.
• STEP 5.Once pickled, the daikon radish and carrots can be stored in the refrigerator for up to a month.
• STEP 6.Serve the pickled daikon radish and carrots as a condiment with banh mi sandwiches, spring rolls, or noodle bowls.

Cooking Tips

• For a spicier version, add sliced chili peppers to the pickling liquid.
• Make sure to use a glass jar or container for pickling, as metal containers can react with the acidic brine.
• The pickled daikon radish and carrots will become more flavorful the longer they are stored in the refrigerator.

Storage and Serving

• Store the pickled daikon radish and carrots in a sealed container in the refrigerator.
• Serve the pickled daikon radish and carrots as a condiment with banh mi sandwiches, spring rolls, or noodle bowls.