Quick Pickled Carrot and DaikonBy Chatelaine
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1 3/4 cups
- 100 g piece daikon
- 100 g piece carrot
- 3/4 cup white vinegar
- 1/4 cup granulated sugar
- 1 tsp fish sauce
- Cut daikon and carrots into long ¼-in.-thick matchsticks. Place in a glass bowl or jar.
- 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.
Quick pickles have a shorter shelf life than traditional ones: three to five days in the refrigerator, max!