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Vietnamese Pickled Daikon and Carrots

Name: Vietnamese Pickled Daikon and Carrots
Total time: 2 h 30 min
Ingredients: 1/2 lb daikon, julienned; 1/2 lb carrots, julienned; 1 tbsp salt; 1 cup hot water; 1 cup distilled white vinegar; 1 cup white sugar

by Tatiyan Stepney

Vietnamese Pickled Daikon and Carrots

Yield

cups

Total time

hours

minutes

Ingredients

1/2 lb daikon, julienned
1/2 lb carrots, julienned
1 tbsp salt
1 cup hot water
1 cup distilled white vinegar
1 cup white sugar

Directions

Add the julienned daikon and carrots to a large bowl, then evenly sprinkle with salt. Let sit for 15 minutes, then rinse thoroughly.
In the meantime, prepare the brine by combining the hot water, distilled white vinegar, and sugar. Stir until the sugar has dissolved.
Pack the vegetables into a large airtight glass container, then pour the brine over them until completely submerged. You may need to use two containers.
Seal tightly, then store in the fridge for at least 2 hours before use.