Vietnamese Pickled Daikon and Carrots for Banh Mì
The classic sweet and mild crunchy daikon and carrot pickle used to stuff Vietnamese banh mì sandwiches.
Ingredients
- 1 large carrot, peeled, cut into strips 1/8th-inch square and 3 inches long
- 1 medium daikon radish, peeled, cut into strips 1/8th-inch square and 3 inches long
- 1/4 cup sugar
- 1 tablespoon kosher salt
- 1 cup water
- 1/2 cup rice wine vinegar
Directions
Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Pack vegetables into a quart-sized mason jar. Pickles can be used immediately, or for best results, seal jar and refrigerate at least overnight and up to 1 week.