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 - keep the vegetables submerged in the liquid in airtight jars or containers. Excellent with all sorts of Vietnamese food.
1/2large daikon (white radish), peeled, cut the same as carrots (Note 1)
1 1/2cupsboiling water
1/2cupwhite sugar
4tspcooking / kosher salt
3/4cuprice wine vinegar(sub apple cider vinegar)
Instructions
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).
Notes
1. Carrot and daikon - it's hard to quantity the amounts but basically you want the same quantity of each, and enough so it is just covered by the pickling liquid. Can't find white radish? Double up on carrot!In Vietnam I've seen mixes with more carrot/less daikon, and vice versa. Use as much as you can as long as the vegetables are just about submerged in the liquid.2. STORAGE: Keep for 2 months (likely longer!) in an airtight container the fridge submerged in the liquid, like you would any other pickle!