Vietnamese-Style Carrot and Daikon Pickles
adapted from Eating Local by Janet FletcherSince I only had carrots growing in my garden and no daikon, I simply replaced the daikon half with carrots. Use any ratio you wish for the pound of veggies. Next time, I'll have to try just pickling daikon!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup water
- 1 teaspoon kosher or sea salt
- 2 tablespoons plus 2 teaspoons sugar
- 1/2 pound daikon peeled
- 1/2 pound large carrots peeled
- 1 cup unseasoned rice vinegar
- Carbohydrate 73.112518108 g
- Cholesterol 0 mg
- Fat 0.771107029 g
- Fiber 9.97903208592758 g
- Protein 3.4699816305 g
- Saturated Fat 0.15195344395 g
- Serving Size 1 1 lb Pickle (977g)
- Sodium 2543.83656650801 mg
- Sugar 63.1334860220724 g
- Trans Fat 0.181436948 g
- Calories 339 calories
Wash daikon and carrots and cut into matchstick sizes, or round sizes (about thickness of a 25¢ quarter). Pat dry. In bowl, mix vinegar, salt, sugar and water until the sugar dissolves. Add the carrots and daikon to the mixture and let marinate for at least 1 hour before serving. For best pickled flavor, store vegetables in an airtight mason jar for about 5 days in the refrigerator.
