Dish of Pickled Daikon and Carrot
(click to enlarge)

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 but has many other uses, especially as a garnish. It is easy to make, amd ready after an hour's rest. You can vary the ratio between Carrot and Daikon however you like.




1
8
1
2
-------
1/3
1-1/4
1
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#
oz
t
t
---
c
c
c
---
Daikon Radish (1)  
Carrot
Salt
Sugar
-- Pickle
Sugar
Vinegar (2)
Water, warm
---------------
Make   -   (1-1/4 hrs - 15 min work)
  1. Peel DAIKON, cut into about 3 inch lengths, and cut those into sticks less than 1/4 inch on a side. I use a julienning vegetable peeler, and a kinife for what it can't do. If you want your sticks larger, you can cut with a knife.
  2. Peel CARROT and cut similarly to the Daikon. Again, I use a julienning vegetable peeler. Mix with Daikon.
  3. 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.
  4. Dry Daikon mix reasonably well. A salad spinner does a very good job for this.
  5. Mix all Pickle items until sugar is dissolved.
  6. 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. Vinegar:   Distilled white vinegear works well for these. In small batches I sometimes use rice vinegar, but the ratio to water should be weighted a little more on the vinegar side.
  3. 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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