Pickled Carrot & Radish

Enduring Gastronomy's Note:

A mainstay of the Vietnamese kitchen. Tangy condiment livens sandwiches, adds complexity to dipping sauces, or can be served on its own. (Eating Well, 2003)

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 5

Yield: 1.25 cup

• 1 cup carrot , grated
• 1 cup daikon radish , grated (white radish)
• 1 tablespoon salt
• 2 tablespoons sugar
• ¼ cup white wine vinegar (or rice vinegar)

Directions:

1. Tosh carrot, radish, and salt together in a medium bowl. Let stand for 10 minute
2. Transfer to a sieve or colandar and rinse.
3. Squeeze the mixture to remove excess water.
4. Place carrot and radish in a medium bowl.
5. Add sugar and vinegar; toss to coat.
6. Cover and marinate in the refrigerator for 2 hours. This is best served chilled.

Reviews

[misscain]

I only use carrots but love this recipe.

[Michelle S.]

I made half of this recipe using just the carrot as I did not have any daikon. It was wonderful! Since I figured I was missing a littel heat from the daikon I used soem sambal olek to make up for it. I used this on Vietnamese Sandwiches and it was a great addition.

[Cilantro in Canada]

This was excellent. Easy to make as well. I used this when Making Vietnamese Bun Thanks for the recipe.