Dish of Pickled Daikon and Carrot
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Daikon & Carrot Pickle
Vietnam
   
Makes
Effort:
Sched:
DoAhead:  
1 #  
*
1-1/4 hr  
Best
This is perhaps the most popular pickle used in Banh Mi Sandwiches. It is easy to make, ready after an hour's rest, and will keep a month in the fridge.



1
6
1
2
-------
1/2
1-1/4
1
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#
oz
t
t
---
c
c
c
---
Daikon Radish (1)  
Carrot
Salt
Sugar
-- Pickle
Sugar
Vinegar, Distilled
Water, warm
---------------
Make   -   (1-1/4 hrs - 15 min work)
  1. Peel DAIKON, cut into about 3 inch lengths, and cut those into sticks no more than 1/4 inch on a side. Peel carrot and cut into similar sticks, but a little less than 1/4 inch on a side. MIx.
  2. Place Daikon mix in a non-reactive bowl. Massage well with the Salt and Sugar. Let stand for about 20 minutes, massaging now and then. They are done when a Daikon stick can be bent around so its ends touch without cracking. Drain, rinse well and drain again.
  3. Dry Daikon mix reasonably well. A salad spinner does a very good job for this.
  4. Mix all Pickle items until sugar is dissolved.
  5. Pack the Daikon mix into about a 4 cup jar and fill with the Pickle mix. Cover and let stand at least one hour before use. It can be refrigerated up to a month.
NOTES:
  1. Daikon Radish:   Select Daikons that are 2 inches diameter or less. Larger ones get fibrous. Other radishes can be used. If using small red radishes, they should be left unpeeled and cut into slices about 1/8 inch thick. The carrots are still cut into sticks.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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