Sweet & Sour Pickled Daikon & Carrots
These deliciously sweet and sour pickles add flavor and crunch to any meal. They are an essential ingredient in the Vietnamese Bahn Mi sandwich and are an excellent condiment for just about any occasion.
Servings: 12 cups
- 3 medium daikon
- 3 large carrots
- 1 teaspoon salt
- 1/2 cup organic sugar
- 1 1/4 cups organic apple cider vinegar
- 1 cup filtered water
Julienne carrots and daikon. Sprinkle with salt and toss to combine. Allow to rest for five minutes.
In a four cup measuring cup, mix vinegar, water, and sugar. Heat for 30 seconds to one minute in a microwave and stir to dissolve.
Rinse daikon and carrots to remove salt. Transfer vegetables to a half-gallon glass jar. Pour vinegar mixture over the veggies and cap.
Transfer to refrigerator. You can use this the next day. It will keep a month or more in your fridge, becoming more delicious and more fragrant with each passing day.
Serving: 1cup | Calories: 44kcal | Carbohydrates: 10g | Sodium: 208mg | Potassium: 75mg | Sugar: 9g | Vitamin A: 3005IU | Vitamin C: 1.1mg | Calcium: 8mg | Iron: 0.1mg