Saturday, January 1, 2011

Pickled Daikon and Carrots (Vietnamese)

love love love the marinated carrots and daikon that are served in Vietnamese Vermicelli bowls and on Banh Mi sandwiches so being that I'm bored I'm making some of my own to munch on.

1/2 lb. carrots (I used baby carrots sliced as matchsticks in 4's.
1/2 lb. daikon radish – cut same as carrots.
3 cups warm water
3 Tablespoons distilled or rice vinegar
2-3 tablespoons sugar, depending on how sweet you want your pickles
2 tablespoons salt

Dissolve all together and place in containers to marinate for a few hours. Good for a week.


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