Quick Pickled Vietnamese Carrots and Daikon

May 20, 2021

Make a jar of these and leave them in the fridge to put on tacos, salads, sandwiches, lettuce wraps, a burger, or just eat them with a fork.

12 oz jar

½ cup julienned carrots

½ cup julienned daikon

½ cup water

⅓ cup lime juice

¼ cup rice wine vinegar or white vinegar

2 tablespoons coconut sugar or 1 tablespoon white sugar

1 teaspoon chili sauce (optional)

Place the carrots and daikon into a 12 oz heat-resistant storage jar.  To prepare the brine, place a small pot on the stove over medium/high heat.  Add the remaining ingredients and whisk together until the sugar has dissolved.  Bring to a boil.  Once the brine comes to a boil, turn the stove off.  Carefully pour the brine into a jar over your veggies.  Let it cool.  Store in the fridge for up to 3 months.

Tips

Coconut sugar will make this brine dark, unlike what you see in the Vietnamese restaurant, but it will still taste amazing!

Substitute daikon for jicama.

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