Daikon and Carrot Pickle

Ingredients

• 1 large carrot, peeled and cut into thick matchsticks
• 1 pound daikon radishes, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
• 1 teaspoon salt
• 2 teaspoons plus 1/2 cup sugar
• 1 ¼ cups distilled white vinegar

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    287 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 65 grams carbohydrates; 4 grams dietary fiber; 60 grams sugars; 1 gram protein; 1279 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 3 cups

Preparation

1. Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl, or transfer to a glass container for longer storage.
2. In a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour before eating, or refrigerate for up to 4 weeks. Remove vegetables from liquid before using in banh mi.

15 minutes