As a regular accouterment of Vietnamese cuisine, pickled daikon and carrots are great as a little side nibble with your rice and meat dishes or as an addition to your salad. The crunchy texture, and sweet and sour taste adds that extra little touch to your meal. You might have tried a Vietnamese ‘banh mi’ sandwich before, and this is one of the essential ingredients to complete the full banh mi experience.
The pickled daikon and carrots are usually thinly shredded, but while I was growing up, my mum also made them in coin-sized slices for easier enjoyment. At home we used to eat them straight from the jar like Americans eat their pickles.
The pickled daikon and carrots are ready to be eaten the next day, but the flavor will enhance over time. It will last about 4-6 weeks sealed in the refrigerator.
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large jarAs a regular accouterment of Vietnamese cuisine, pickled daikon and carrots are great as a little side nibble with your rice and meat dishes or as an addition to your salad. The crunchy texture, and sweet and sour taste adds that extra little touch to your meal. You might have tried a Vietnamese ‘banh mi’ sandwich before, and this is one of the essential ingredients to complete the full banh mi experience.
1 lb 1 (450 g) daikon, julienne shredded
1 lb 1 (450 g) carrots, julienne shredded
2 teaspoons 2 sugar
1 teaspoon 1 salt
10 whole 10 peppercorns
2 cups 2 boiled water
1 cup 1 sugar
2 ½ cups 2 ½ white vinegar
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