Robert Danhi

Carrot and Daikon Pickles

Preparation info

  • Difficulty

    Easy

Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

Ingredients

  • ½ cup Distilled (white) vinegar
  • ½ cup Sugar
  • ½ tsp. Kosher Salt
  • 1½ cups Julienne daikon (large radish), about ⅛ inch (0.3 cm.) thick
  • 1½ cups Julienne carrots, about ⅛ inch (0.3 cm.) thick

Method

  1. Whisk vinegar, sugar, and salt together until dissolved. Add daikon and toss well. Marinate for at least 30 minutes. These can be made a few days ahead, after that they begin to get limp (yet still tasty).

© 2008 Robert Danhi. All rights reserved.