Pickled Daikon and Carrots


3 cups warm water

1 medium daikon radish, 1/2 lb

1 medium carrot, 1/2 lb

1/2 cup/6 tbsp rice vinegar or distilled rice vinegar

3 tbsp white sugar

2 tbsp salt


1. Cut carrot and daikon into matchstick pieces, about 2 inches long each, best done with a mandolin slicer. Place into mason jars or glass tupperware.

2. Dissolve the salt and sugar in water, add the vinegar, and pour this mixture into jar(s) containing the carrots and radish to above the level of the carrot/radish. Cover and refrigerate 1-3 days. Do not wait too long to enjoy, as they may lose their crunchiness.

How to enjoy: Add onto banh mi, other sandwiches, top meat or fish with this, throw into salads, or just eat as is.

Note on how to make quick pickled variation. You can make a much quicker version of this in 20 minutes by leaving out the warm water, and potentially adding another few tbsp of sugar depending on your taste, and letting the mix soak at room temperature for 15 minutes or so.

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