Daikon and Carrot Banh Mì Pickles
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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