Pickled Carrots and Daikon2015-04-07
- Yield : 2 cups
- Prep Time : 20m
- Ready In : 20m
Pickled Carrots and Daikon is a very popular condiment and garnish in vietnamese cuisine. Perfect for salads and sandwiches, this sweet and sour is the perfect way to elevate any vietnamese dish.
- 3-4 Carrots
- 1 Medium Size Daikon
- ¾ cup sugar
- 1 tsp. salt
- 1 ¼ cup white vinegar
- 1 cup lukewarm water
Peel the carrots and daikon and cut into 3 inch sections. Cut each section, length wise, to the size of match sticks, and place in a bowl.
Once you have the carrots and daikon cut and into a bowl, add 1 tsp of salt and sugar. Mix by hand for a couple minutes. This is to extract water from the carrot and daikon.
Once the pieces are flexible enough to bend without breaking, quickly rinse under cold water. Using a paper towel, cover the bowl with your hand and squeeze the excess water and drain it from the bowl.
Next combine the water, vinegar and sugar into the carrots and daikon and mix well. Store in a container, and refrigerate for one hour before serving. This will last up to two weeks before losing its crispness. Serve with Banh Mis or your favorite Vietnamese dish.