Carrot and daikon pickle

Carrot and daikon pickle

By
From
Vietnamese Street Food
Makes
2 cups
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
250g carrots
200g daikon
200ml rice vinegar
1/2 cup sugar
2 teaspoons salt

Method

  1. Peel the carrots and daikon, cut into 5 cm batons and place in a jar with a lid.
  2. To make the pickling liquid, combine the vinegar, sugar, salt and 250 ml of water in a small saucepan. Heat until the sugar has completely dissolved, then cool until lukewarm.
  3. Pour the pickling liquid over the vegetables and leave for at least 1 hour before serving.
  4. Store in the refrigerator for up to 2 weeks.
Tags:
Vietnamese Street Food
Andreas
Pohl
Tracey
Lister
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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