Daikon and Carrot Banh Mì Pickles

March 11, 2019

 

Daikon and Carrot Banh Mì Pickles

Recipe Courtesy of J. Kenji López-Alt for Serious Eats

Ingredients:

• 1 large carrot, peeled, cut into strips 1/8-inch square and 3 inches long (about 2 cups)
• 1 medium daikon radish, peeled, cut into strips 1/8-inch square and 3 inches long (about 2 cups)
• ¼ cup sugar
• 1 tablespoon kosher salt
• 1 cup water
• ½ cup rice wine vinegar

 

Instructions:

Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegatables until dissolved. Add water and rice vinegar. Pack vegetables into a quart-sized mason jar. Pickles can be used immediately, or for best results, seal jar and refrigerate at least overnight and up to 1 week.

 

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