Vietnamese pickled carrots and daikon (radish)

Name: Vietnamese pickled carrots and daikon (radish)
Prep time: 15 min
Total time: 15 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 medium carrots (, peeled cut into 3mm / 1/10" batons (Note 1)); 1/2 large daikon (white radish) (, peeled, cut the same as carrots (Note 1)); 1 1/2 cups boiling water; 1/2 cup white sugar; 4 tsp cooking / kosher salt; 3/4 cup rice wine vinegar ((sub apple cider vinegar))

Recipe video above. If you've been to Vietnam or Vietnamese restaurants, you've probably seen these pickles which are commonly served alongside grilled meats, on noodle bowls (like lemongrass chicken, pork and meatballs) and stuffed generously in Banh Mi! Keeps for 2 months in the fridge ...

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Vietnamese pickled carrots and daikon (radish)

Foto: RecipeTin Eats

Bahan-bahan

4 porsi

2 medium carrots (, peeled cut into 3mm / 1/10" batons (Note 1))
1/2 large daikon (white radish) (, peeled, cut the same as carrots (Note 1))
1 1/2 cups boiling water
1/2 cup white sugar
4 tsp cooking / kosher salt
3/4 cup rice wine vinegar ((sub apple cider vinegar))

Langkah-langkah

Pickle - In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon - they should just about be covered.
2 hours - Leave for 2 hours until the vegetables are slightly floppy.
Using - Drain well to use, or just take out what you need (no liquid, just the vegetables).
Storing - The vegetables will keep in the fridge for 2 months, in the pickling liquid. Use airtight glass containers or jars (not plastic).