Pickled Carrots and Daikon Recipe
Pickled Carrots and Daikon are a common item on a Vietnamese dining table. It's an easy pickle that keeps for a couple of weeks.
Servings: 1 cup
- 100 grams of carrots
- 80 grams of daikon radish
- 100 ml of rice vinegar
- 1/4 cup of sugar
- 1 teaspoon of salt
Slice the carrot and radish into thin batons.
Place the batons into a clean pickling jar.
Combine the vinegar, sugar, salt and 125 ml of water in a saucepan over medium-low heat.
Stir until the sugar has dissolved completely.
Leave to cool and then pour into the pickling jar.
Leave to combine for at least a couple of hours before using.
Store in the refrigerator and use within two weeks.
Serving: 1g | Calories: 310kcal | Carbohydrates: 62.6g | Protein: 2.2g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2408mg | Fiber: 3.9g | Sugar: 56.3g