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Sep 15, 2012
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Vietnamese Carrot and Daikon Pickles

By: Melanie Jimenez


Vietnamese Carrot and Daikon Pickles

Used as a component in making banh mi sandwiches and quite similar to our local atsara, you can also serve this with grilled meats. Break out the mandoline if you have one - it'll shorten prep time.

Makes 4 cups Prep Time 30 minutes

 

500 grams carrots, peeled and julienned
500 grams labanos or daikon (Korean radish),
      peeled and julienned
1/2 cup plus 1 tablespoon sugar
pinch of salt, plus 1 teaspoon for preparing vegetables
1 cup vinegar
1 1/4 cup water

 

1  Place carrots and radishes in a large bowl. Sprinkle with 1 tablespoon sugar and pinch of salt. Toss to coat, and let stand in a colander set over a bigger bowl for about 10 minutes. They’re ready when you can bend the julienned radishes all the way without breaking. Rinse and drain well.

Prepare the containers. (To see guidelines, CLICK HERE)

Place vinegar, water, remaining sugar, and salt in a large bowl, whisking until sugar and salt are dissolved.

Pack carrots and radishes tightly into the containers. Cover with the pickling liquid. Seal and refrigerate.

Pickling tip: The pickles will need a couple of days in the refrigerator to mature; their flavor will improve with time. Unopened, the pickles will last for a month, properly stored in the refrigerator.


Photography by At Maculangan | Styling by Melanie Jimenez | Prop Styling by Rachelle Santos |

 

Props from the Saizen (jars), The Yummy Prop Library, and stylist’s own (checked fabric, wooden tray and utensils) 




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