Pickled carrots and daikon (Vietnamese)

• servings: 4 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

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)

Directions

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
• Total Fat: 31 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.4 g
• Cholesterol: 142 mg
• Sodium: 1474 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 3 g
• Total Sugars: 12 g
• Protein: 38 g