Pickled carrot and daikon
makes
1.3kg
This Vietnamese veggie pickle is the perfect way to cut through any greasy flavours. Best topped on Jerry's prawn and pomelo salad (pictured above).
Ingredients (4)
- 1kg carrots, cut into matchsticks
- 300g daikon, cut into matchsticks
Pickle liquid
- 150ml white vinegar
- 100g caster sugar
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the pickle liquid, combine vinegar and sugar in a large bowl with 100ml water. Stir until sugar has dissolved.
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2.Soak carrot and daikon in warm water for 5 minutes. Drain and pat dry with paper towel. Transfer to large non-reactive bowl.
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3.Pour pickle liquid over vegetables and set aside in the fridge, covered, for 2 days, stirring occasionally. Pickled carrot and daikon will keep in the fridge for 2 weeks.
Recipe Notes
Begin this recipe 2 days ahead.
Prawn and pomelo salad recipe here.
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