Pickled Carrots and Daikon (Radish)
This recipe skips the step of drawing moisture from the vegetables with salt, yet achieves the same delightful crunch and flavor as traditional methods. These pickled carrots and daikon (radish) are perfect for adding a burst of flavor to a variety of dishes. They stay fresh in the fridge for up to two months, making them a convenient and tasty staple.
Equipment
- 2 containers
Ingredients
- 3 carrots
- ½ daikon (Asian white radish or regular radishes that you can find.)
- 2 cups water (rolling boiled)
- 1½ cup white vine vinegar
- 1 cup sugar
- 1 tbsp salt
Instructions
Prepare the Vegetables
- Start by peeling the carrots and daikon radish. For a small carrot, use this tip to julienne it easily: first, slice the carrot on the bias to increase the surface area, then cut the slices into thin sticks. Julienne the daikon radish in the same way.
Make the Brine
- In a mixing bowl, combine rolling boiled water, white vinegar, sugar, and salt. Stir until sugar and salt dissolve completely.
Pack the Jars or Containers
- Place the julienned carrots and daikon radish into clean jars. Pour the hot brine over the vegetables, ensuring they are fully submerged. Leave a small space at the top of the jar to allow for expansion.
Store and Serve
- Store in the fridge at least 2 hours before serving but they taste best overnight. They also stay fresh and crunchy for up to 2 months.
- Serve with sandwiches and BBQ without the brine.
Video
@stickyricethaikitchen Pickled Carrots and Daikon (Radish) Ingredients ⬇️ 3 carrots ½ daikon (Asian white radish or regular radishes that you can find.) 2 cups water (rolling boiled) 1½ cup white vine vinegar 1 cup sugar 1 tbsp salt More tips on substitution and what pairs well with these pickled:www.stickyricethaikitchen.com #pickled#pickledcarrotsanddaikon#carrot#daikon#radish#sidedish#sidedishrecipe#cocina#asianrecipe#vietnamese#vietfood
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