Daikon and Carrots Pickles
Prep time
Total time
Daikon radish and carrots are mixed with sweet and salty vinegar mixture. A must have for any Vietnamese side dishes
  • 1lb daikon radish (cut into matchsticks)
  • 1 small carrots (6oz, cut into 1 inch thick)
  • 1 tablespoon salt
  • 1 cup luke warm water
  • ½ cup sugar
  • ½ cup rice vinegar
  1. In a large mixing bowl, combine daikon and carrot. Sprinkle salt and mix well. Let sit aside for at least 15 to 20 minutes
  2. To make the brine, in another bowl, combine water, sugar, rice vinegar. Stir well to dissolve sugar
  3. Rinse and drain the vegetables under cold water. Place vegetables in air tight container. Pour enough brine to cover the daikon and carrots.
  4. Let the vegetables marine an hour before eating
  5. Place in refrigerator. They last at least 2 weeks.
  6. Note: if using regular vinegar, you might have to add more water because rice vinegar tends to be sweeter than regular vinegar
Recipe by A Taste of Joy and Love at http://atasteofjoyandlove.com/vietnamese-pickles-recipe/