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.
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.
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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