i love Vietnamese bánh mì sandwiches and while you can have it many ways – with pork, tofu, chicken – the staple is the pickled carrots and daikon.
since little one made dill pickles, i figured we’d pickle again! i cut the carrots and daikon first. then little one helped mix the brine ingredients, filled the jars with carrots and daikon, then screwed the jar lids shut. such fun and since we made so many, we gave them out as little holiday gifts for family.
i did have to tweak the recipe a few times to get the flavor. one recipe was to salty, one was too sour but finally, i savory sweet taste that fit out palette. will be making these again for sure – yum!
- mason jars
- 1 pound carrots (about 3 medium sized carrots), peeled
- 1 pound daikon radish (about 1 large daikon), peeled
- 2 teaspoons of sugar
- 1 teaspoons salt
- ½ cup of sugar -or- 4 Tablespoons agave
- 1 cups distilled white vinegar -or- rice vinegar
- 1¼ cup warm water (warm enough to easily dissolve sugar)
julienne the carrots and the daikon radishes.
place the carrots and daikon radishes in a large bowl. sprinkle with 4 teaspoons of sugar and 2 teaspoons of salt. use your clean hands to toss the carrots and daikon with the salt and sugar until well coated. continue to mix the carrots and daikon with your hands until they begin to soften, about 3 minutes. they are ready once you can bend a piece of daikon all the way over without it breaking,
transfer the carrots and daikon to a colander, rinse with cool water and drain well.
in a 2 cup pyrex measuring cup, mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.
prepare clean jars. pack the daikon and carrots tightly into the jars. pour over the pickling liquid to cover. seal. refrigerate.
the pickles should sit at least overnight before eating; their flavor will improve with time. they should last 4 to 6 weeks in the refrigerator.
resource: Vietnamese Daikon and Carrots by Simply Recipes