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Pickled Carrots and Daikon
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Description
A great Vietnamese condiment for banh mi sandwiches and anything else you want to add color, tang and texture to.
Ingredients
- ¼ pounds Carrots (1/4 Pound Is About 1 Small Carrot)
- ¼ pounds Daikon
- 1 teaspoon Salt
- 2 Tablespoons Sugar
- ¼ cups Boiling Water
- ½ cups Cold Water
- ⅓ cups Rice Vinegar
Preparation
Peel and cut carrot and daikon into matchstick size. For a shortcut, shred them in your food processor. There should be about 2 cups total. Place in a bowl. Sprinkle and rub salt into carrot and daikon. Let it sit for 8 to 10 minutes to soften.
Meanwhile, dissolve sugar in the boiling water. Add cold water and vinegar. After the carrots and daikon have softened for 8 to 10 minutes, rinse and pat dry. Place them in a jar equipped with a tight lid. Pour enough vinegar solution into the jar to cover the vegetables. Cover with a lid. Marinade for at least 1 hour before serving, best overnight. Keep unused portion refrigerated for a couple weeks.
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