August 01, 2014

PICKLED CARROTS AND DAIKON

Add flavor, crunch, and texture to any dish with Pickled Carrots and Daikon, a Vietnamese condiment. I use it on banh mi and many other Vietnamese dishes.

Pickled Carrots and Daikon

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Pickled carrots and daikon is a popular Vietnamese condiment that adds crunch, tanginess, and a punch of color to banh mi and many other dishes. It is fabulous with my Fried Shrimp Banh Mi. What I am sharing is a basic recipe that can easily be enhanced. You can get fancy and customize with other flavoring—add garlic and/or chili peppers, for example. For maximum flavor, marinade overnight. But if you are really impatient, you can eat it after 1 hour of pickling.

Pickled Carrots and Daikon

This condiment is so simple to make. The most time-consuming part is the cutting of the vegetables. I usually go old-school choosing to julienne the carrots and daikon by hand, but you can certainly use a food processor with a shredding attachment to accomplish the job. If you choose option B, this recipe will take no time to make. Easy peasy…piece of cake...easy as pie. Okay, you get the point.

Here’s how to make it.

Pickled Carrots and Daikon


PICKLED CARROTS AND DAIKON



INGREDIENTS:

1/4 lb. carrot (1 small)
1/4  lb. daikon
1 tsp. salt
2 tbsp. sugar
1/4 cup boiling water
1/2 cup cold water
1/3 cup rice vinegar



INSTRUCTIONS:

Peel and cut carrot and daikon into matchstick size. For a shortcut, shred them in your food processor. There should be about 2 cups total. Place in a bowl. Sprinkle and rub salt into carrot and daikon. Let sit for 8 to 10 minutes to soften.  

Meanwhile, dissolve sugar in 1/4 cup of boiling water. Add cold water and vinegar.  After the carrots and daikon have sat for 8 to 10 minutes, rinse and pat dry. Place in a jar equipped with a tight lid. Pour enough vinegar solution to cover vegetables. Cover with lid. Marinade for at least 1 hour before serving, best overnight. Keep unused portion refrigerated for a couple weeks.


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