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–+ servings

Vietnamese carrot & daikon pickles

By Linda Ly in The CSA Cookbook
Submitted by Anastasia, Carnegie Hill CSA
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Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Let Sit 4 hours 40 minutes
Total Time 5 hours
Course Side Dish
Cuisine Vietnamese
Servings 2 pints

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
Keyword 5 ingredients or fewer, budget-friendly, dairy-free, fermented, gluten free, pickled, vegan, vegetarian