How to make Vietnamese Pickled Carrots and Daikon

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Pickled Carrot & Daikon

Ingredients

1 large daikon
5 large carrots
2 tables spoons kosher salt
2 tablespoons granulated sugar

[Pickling brine]

1 cup white distilled vinegar
1 cup sugar
3 cups water
2 tablespoons kosher salt

Directions:

1. Begin by washing and cutting the carrots and daikon into 2-inch long julienne strips.

2. Transfer the prepared vegetables to a mixing bowl and rinse them thoroughly under cold running water.

3. Once rinsed, drain the vegetables.

4. Sprinkle granulated sugar and kosher salt over the carrots and daikon, giving them a gentle toss to ensure even distribution. Allow the mixture to rest for 15 to 20 minutes, allowing the flavors to develop.

5. After the resting period, repeat step 3 by rinsing the carrots and daikon once again under cold water.

6. Prepare the brine by combining all the necessary ingredients in a separate bowl, stirring until everything is completely dissolved.

7. Transfer the rinsed carrots and daikon to a suitable container, followed by pouring the prepared brine over them.

8. Seal the container and store it in the refrigerator overnight, allowing the pickled flavors to infuse into the vegetables.

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