Vietnamese pickled daikon and carrots can be used as a great side dish. It is also an awesome addition to your banh mi thit.
Ingredients: 2 medium sizes carrot, 1/2 large daikon, 3 cups warm water, 4 tablespoons sugar, 5 tablespoons rice vinegar or distilled vinegar, and 4 thai chili peppers.
Instruction: Cut the carrots and daikon into matchsticks. Add 1 tablespoons of sugar. Mix the carrots and daikon for 2 minutes. Add 1/2 tablespoon of salt and mix everything for another minute. Allow the vegetables to sit for 5 minutes or until you can easily bend the matchsticks without them snapping apart.
Wash the daikon and carrots in water for 3 minutes. Shake off excess water and press the vegetables down to get rid of more excess water. Put the vegetables into a container.
Add 3 cups of warm water, 4 tablespoons of sugar, and 5 tablespoons of rice vinegar or distilled vinegar in a big bowl. Mix all the ingredients together until the sugar has dissolved. Add 4 sliced thai chili peppers to the mixture if you like your pickled daikon and carrots to have a little kick.
Pour the liquid over the daikon and carrots. Put the container in the fridge for 2-3 days. You can eat the pickled daikon and carrots after one day if you can't resist :]
Store the pickled daikon and carrots in the fridge up to one month. I hope you like this recipe and as always HAPPY EATING!
