Daikon and carrot pickle

Summary

Yield
Servings
SourceJulia Moskin
Prep time10 minutes
Cooking time
Total time10 minutes

Description

Goes well with sushi and Vietnamese dishes

Ingredients

1
Large carrot (Cut into thick matchsticks)
450 g
Daikon radishes (Cut into thick matchsticks)
1 t
salt
100 g
sugar
300 ml
white vinegar

Instructions

1. Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons of sugar.

2. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl.

3. In a bowl, combine the sugar,  vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour before eating.

4. Spoon into 2 x 450g jars and refrigerate for up to 4 weeks. Remove vegetables from liquid before using in banh mi.