Thursday, January 13, 2011

Vietnamese Carrot & Radish Pickles


These sweet-and-sour pickles are a wonderful accompaniment to many dishes, and are an especially nice contrast to meat-heavy or fried main dishes. I also like to add them to salads, sandwiches, and even instant noodles. You can also make them with red radishes, which turns out beautiful and zingier than if you use daikon. These are best made at least an hour ahead, and they stay good for several weeks in the fridge.

For 1 lb combined peeled carrots and radish:

1 lb. carrots and radish, julienned
1 tsp. Kosher salt
1/3 c. rice vinegar
2 heaping Tbsp. brown sugar

After cutting the carrots and radishes, toss them with the salt and allow them to sit for 10 minutes. Drain the excess liquid and gently squeeze out the rest. Dissolve the sugar in the vinegar and pour this mixture over the carrots and radishes. Allow to sit for at least one hour before serving. Can be stored in a clean container in the fridge for several weeks.

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