Details
| Serves |
1 quart |
| Total |
12 hr. |
| Prep |
10 min. |
| Cook |
12 hr. |
| Active |
10 min. |
| Difficulty |
4/10 |
| Tags |
type-fundamentals |
Equipment
<aside>
<img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:
- Vietnamese Pickled Carrots and Daikon
</aside>
Ingredients
Pickle
- 2 c. Water*, warm*
- 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