From https://whiteonricecouple.com/recipes/vietnamese-pickled-carrots-daikon/
Ingredients:
- 1/2 lb carrots, julienned
- 1/2 lb daikon radish, julienned
- 4 cups water, slightly warm to dissolve salt & sugar
- 3 tbsp sugar
- 2 tbsp salt
- 1/2 - 3/4 cup distilled white vinegar (or rice vinegar) - start with 1/2 cup and taste the mixture, then add more as desired
Instructions:
- In a large pitcher or bowl, mix water, vinegar, sugar, and salt until everything is dissolved and combined well.
- Place carrots and daikon in a clean, sterile jar. Fill with vinegar mixture until carrots and daikon are completely covered in liquid.
- Cover jars and set in the refrigerators to pickle at least overnight. Ideal is to sit for 3 days before eating. They will last 3 weeks in the fridge.
- In a large pitcher or bowl, mix water, vinegar, sugar, and salt until everything is dissolved and combined well.
- Place carrots and daikon in a clean, sterile jar. Fill with vinegar mixture until carrots and daikon are completely covered in liquid.
- Cover jars and set in the refrigerators to pickle at least overnight. Ideal is to sit for 3 days before eating. They will last 3 weeks in the fridge.
