Vietnamese Pickled Carrots And Daikon (radish)
  1. Pickle - In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon - they should just about be covered.

  2. 2 hours - Leave for 2 hours until the vegetables are slightly floppy.

  3. Using - Drain well to use, or just take out what you need (no liquid, just the vegetables).

  4. Storing - The vegetables will keep in the fridge for 2 months, in the pickling liquid. Use airtight glass containers or jars (not plastic).

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥒Pickles

Cuisine🇻🇳Vietnamese

Occasions🧂Condiment📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

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