Pickled daikon radish and carrot –Today, I’m excited to share a delightful recipe for Pickled Carrot and Daikon Radish. This dish is not only colorful and crunchy but also adds a refreshing zest to any meal. It’s perfect as a side dish or a topping for banh mi sandwiches! Let’s dive right into the details.
Pickled Carrot and Daikon Radish
This pickled vegetable dish is a staple in Vietnamese cuisine. The combination of carrots and daikon radish offers a unique flavor profile that balances sweet, sour, and salty notes. Follow along to make your own delicious batch.
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Ingredients
- 2 medium carrots, peeled and julienned
- 1 medium daikon radish, peeled and julienned
- 1 cup distilled white vinegar
- 1 cup water
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon red pepper flakes (optional for spice)
Instructions
- Begin by preparing the vegetables. Peel the carrots and daikon radish, then cut them into thin strips using a knife or a mandoline for uniformity.
- In a medium saucepan, combine the distilled white vinegar, water, sugar, salt, and red pepper flakes if using. Heat the mixture over medium heat, stirring until the sugar has completely dissolved.
- Once the brine is ready, remove it from the heat and let it cool slightly.
- In a large glass jar, layer the julienned carrots and daikon radish. If you like, you can alternate the layers for a beautiful presentation.
- Pour the cooled brine over the vegetables in the jar, making sure they are fully submerged. If necessary, you can use a clean weight or a small plate to keep them submerged.
- Seal the jar with a lid and place it in the refrigerator. Allow the pickles to marinate for at least 24 hours for the best flavor. They can be enjoyed for up to a few weeks.
Enjoy these tangy pickles as a side dish or as a delicious topping for your favorite dishes. They bring a festive crunch to any meal and complement a variety of Asian dishes perfectly. Happy cooking!