Vietnamese pickled carrot and daikon is a versatile accompaniment that can be used in a number of Vietnamese dishes.
Course Accompaniment
Cuisine Vietnamese
Keyword Vietnamese Pickled Carrots
Prep Time 45 minutesminutes
Total Time 45 minutesminutes
Servings 5people
Calories 87kcal
Author Scruff
Ingredients
300gmcarrotspeeled and shredded
200gmdaikonpeeled and shredded
1/3cupsugar
1/3cupwarm water
1/3cupvinegar
1/2tspsalt
1clovegarlicoptional
Instructions
Wash the pickling jars with washing detergent.
Add cold water and the washed jars to a big pot and bring to a boil on high heat.
Once the water is boiling, reduce the heat to medium and allow to boil for 10 minutes.
Carefully remove the jars and allow them to dry naturally or with paper towels.
In a mixing bowl, combine the water, palm vinegar, sugar and salt.
In sterilised jars, add the carrot, daikon and garlic.
Pour in the vinegar solution into the jars to cover the vegetables.
Place the jars in the fridge for roughly 45 minutes before serving (Note 1).
Notes
Any cuts that are thicker than a shred will require longer to pickle. Always taste a few strands of pickle before serving to ensure that the flavour has developed.