Vietnamese Pickled Carrots and Daikon
Appetizers • Vietnamese
Description
Store in the refrigerator for about a week.
Ingredients
- Water 1 cup
- Vinegar essence ¼ cup
- Sugar 2 tablespoons
- Salt 2 teaspoons
- Carrot 10 oz
- Daikon 10 oz
Step-by-Step Guide
Step 1
Peel the carrots and daikon and cut them into thin, long strips (the thickness of a matchstick).
Step 2
Slightly warm the water (to a lukewarm state) and mix it with vinegar, sugar, and salt. Stir until the sugar dissolves.
Step 3
Tightly pack the jars with the carrots and daikon, preferably standing the strips upright, and pour the marinade over them. Seal with a lid.
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