Pickled Carrots and Daikon
These pickled carrots and daikon are used as a topping for banh mi sandwiches. Sweet and vinegary with a nice crunch. These are good in your refrigerator for up to a month.
Ingredients
- 6 oz carrots cut into large matchstick sized pieces
- 6 oz daikon cut into large matchstick sized pieces
- 2 tsp sugar
- 1 tsp salt
- 1 cup water
- 1 cup white vinegar
- 6 tbsp sugar
- 1/2 tsp salt
Instructions
- Cut your carrots and daikon into large matchstick sized pieces.
- Place them in a bowl with 2 tsp of sugar and 1 tsp salt. Let sit for 5 minutes. Liquid will start to pool at the bottom. Rinse in cold water and pat dry.
- Mix together the water, vinegar, salt, and sugar until dissolved.
- Place the carrots and Daikon in a mason jar. Pour in the brine. Let pickle for a day before use.
