Daikon and Carrot Pickle
Recipe: Daikon and Carrot Pickle
From: The New York Times, April 7, 2009, adapted from Into the Vietnamese Kitchen by Andrea Nguyen
Makes: About 3 cups.
1 large carrot, peeled and cut into thick matchsticks
1 lb. daikon radishes, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
1 tsp. salt
2 tsp. plus 1/2 c. sugar
1-1/4 c. distilled white vinegar
Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl, or transfer to a glass container for longer storage.
In a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour, or refrigerate for up to 4 weeks. Remove vegetables from liquid before eating.
From: The New York Times, April 7, 2009, adapted from Into the Vietnamese Kitchen by Andrea Nguyen
Makes: About 3 cups.
1 large carrot, peeled and cut into thick matchsticks
1 lb. daikon radishes, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
1 tsp. salt
2 tsp. plus 1/2 c. sugar
1-1/4 c. distilled white vinegar
Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl, or transfer to a glass container for longer storage.
In a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour, or refrigerate for up to 4 weeks. Remove vegetables from liquid before eating.