Pickled carrots and daikon (Vietnamese)

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 15 minutes

Ingrédients

2 medium carrots (, peeled cut into 3mm / 1/10" batons, Note 1)

1/2 large daikon (white radish) (, peeled, cut the same as carrots, Note 1)

1 1/2 cups boiling water

1/2 cup white sugar

4 tsp cooking / kosher salt

3/4 cup rice wine vinegar (sub apple cider vinegar)

Instructions

Pickle - In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon - they should just about be covered.

2 hours - Leave for 2 hours until the vegetables are slightly floppy.

Using - Drain well to use, or just take out what you need (no liquid, just the vegetables).

Storing - The vegetables will keep in the fridge for 2 months, in the pickling liquid. Use airtight glass containers or jars (not plastic).

Nutrition

• Calories: 624 kcal
• Lipides Totaux: 31 g
• Lipides Saturés: 10 g
• Lipides Insaturés: 18 g
• Acides Gras Trans: 0.4 g
• Cholestérol: 142 mg
• Sodium: 1474 mg
• Glucides Totaux: 46 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 12 g
• Protéines: 38 g