Pickled Daikon and Carrots
This Vietnamese-style refrigerated pickle is a traditional topping on banh mi sandwiches. This recipe will keep up to 4 weeks in the refrigerator – ensure the vegetables stay submerged in the pickling mixture.
Ingredients
- ½ pound (250g) BCfresh daikon radish, julienned
- ½ pound (250g) BCfresh carrots, julienned
- ¾ cup rice vinegar (unseasoned)
- 4 cups warm water
- 2 tablespoons salt
- 3 tablespoons sugar
Instructions
- Combine vinegar, water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
- Pack carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Tightly seal jar and place in refrigerator for 1 to 3 days.
Notes
This recipe can be doubled or tripled as needed. If using seasoned rice vinegar, reduce salt by half
