Quick Pickled Carrot and Daikon

This article has not been rated yet.

PREP TIME

10 min

TOTAL TIME

15 min

Makes

1 3/4 cups

* PLUS chilling time
Quick Pickled Carrot and Daikon

(Photo: Erik Putz; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)


Ingredients

  • 100 g piece daikon
  • 100 g piece carrot
  • 3/4 cup white vinegar
  • 1/4 cup granulated sugar
  • 1 tsp fish sauce

Instructions

  1. Cut daikon and carrots into long ¼-in.-thick matchsticks. Place in a glass bowl or jar.
  2. Combine vinegar and sugar in a small saucepan set over medium-high. Bring to a boil, 1 to 2 min. Stir in fish sauce. Pour over vegetables. Let cool slightly. Cover and refrigerate for at least 6 hrs, or overnight, before serving.

Tip

Quick pickles have a shorter shelf life than traditional ones: three to five days in the refrigerator, max!