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Pickled Daikon Radishes and Carrots Recipe

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This recipe for Pickled Daikon Radishes and Carrots, by , 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!

Contributor:  
Contributor:  
Margaret Hutchison

Category:
Category:

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

Cup distilled white vinegar
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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