Details

Serves	1 quart
Total	12 hr.
Prep	10 min.
Cook	12 hr.
Active	10 min.
Difficulty	4/10
Tags	`type-fundamentals`

Equipment

Deli Containers

<aside> <img src="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" alt="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" width="40px" /> Vietnamese Pickled Carrots and Daikon

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Ingredients

Pickle

2 c Water*, 110°F*
½ c Rice Vinegar
½ c Sugar
2 T Salt

Vegetables

¼ # Carrots, julienne
¼ # Daikon Radish*, julienne*

Instructions

Prep

Prepare all ingredients, place Vegetables in deli container

Cook

Dissolve Pickle ingredients and pour over Vegetables to cover

Finish

Store at least overnight in the refrigerator, or up to three weeks