Vietnamese Pickled Carrot and Daikon
I love anything pickled, the zesty zing they add to a dish can change a boring meal into something special. In this recipe we are going to make pickled carrot and daikon. Or đồ chua as its now in Vietnamese. These pickles are best known for being used in the famous Vietnamese baguette Bánh mì . But their use in other dishes is endless. I always have a jar in my fridge and it makes an appearance on just about every second meal I eat. Although we are using carrot and daikon today, you could replace them with what ever mix of vegetables you desire. Unlike a traditional style of pickling, this recipe employs the quick pickle method, so no caning is required and as such is meant to eaten rather quickly. They need to be refrigerated and will last for up to 2 months.
This is such an easy recipe and only requires a few ingredients.
THE SHOPPING LIST
1 Cup sugar
1 Cup white vinegar
1 Cup water
1 table spoon salt
NOW LETS GET OURSELVES INTO A PICKLE
1. Add the sugar, vinegar, water and salt to a saucepan and heat over a low heat.
2. Stir until all the sugar has dissolved, remove from the heat and set aside to cool.
3. Clean, peel and julienne the carrots and daikon.
4. Add the carrot and daikon mix to a clean air tight jar and cover with the vinegar mixture.
5. Tighten the lids and refrigerate for 3 days.
Wow how easy was that, now serve and enjoy!