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Pickled Daikon Radishes and Carrots Recipe

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This recipe for Pickled Daikon Radishes and Carrots is from In the Kitchen with Swann Keys , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
When you go to a Vietnamese Restaurant you get the delicious pickled veggies that come along side Vietnamese rice noodle salads. These are great, not only in the Vietnamese salads but any salad!
Ingredients

½ Cup distilled white vinegar
¼ Cup while sugar
1 carrot, peeled and cut into matchsticks
1 daikon radish, peeled and cut into matchsticks
2 tablespoons chopped fresh cilantro
1 Thai chile pepper, seeded and chopped (to taste depending on your preference)

Note: I increase the recipe and put all into a pint jar or quart jar to keep in refrigerator. I double the vinegar and sugar and add 2 or 3 each carrot and radish. Use your judgment.
Directions:
Directions:
Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool.
Place daikon and carrot matchsticks in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables.
Cover and refrigerate for at least 4 hours, or overnight.

 

 

 

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