Vietnamese carrot & daikon pickles
By Linda Ly in The CSA CookbookSubmitted by Anastasia, Carnegie Hill CSA
Ingredients
- 1 cup rice vinegar (or distilled white vinegar)
- 1 cup water
- ¼ cup sugar
- 1 lb mixed daikon and carrots
- kosher salt
Instructions
Notes
Tip: While these carrot & daikon pickles can be eaten the same day, it’s best to refrigerate them overnight or even for several days to fully develop their smooth and sour flavor.
Buy the book, The CSA Cookbook, by Linda Ly