Vietnamese Pickled Veggies

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Vietnamese Pickled Veggies

  • Servings: 4-6? depends on how you're using them
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There’s no doubt about it: daikon radish develops a pungent odor after being cut and preserved.  It diminishes once you allow some air to get to it. You can substitute jicama or another type of radish, if need be.

  • 4 large carrots, peeled and cut into matchsticks (I use my food processor; you can use a mandolin, if you’re tough)
  • 1-2 daikon radishes, peeled and cut into matchsticks (food processor again)
  • 1 English cucumber or several Persian cucumbers – peeled, seeds cut out, and sliced
  • 1 red Fresno chile (or Thai chile, if you like heat and can find it), thinly sliced
  • 1 tsp salt
  • 1/2 c sugar
  • 1  1/4 c white vinegar
  • 1 c warm water

In a large food storage container with a top, place the carrots, radishes, cucumber, and chile.  In a small bowl combine the salt, sugar, vinegar, and water; stir well to dissolve the sugar and then pour over the veggies.  Allow the mixture to sit for at least an hour before serving.  I find the mixture will keep well for several days in the refrigerator.  After that, the daikon gets pretty stinky (but, of course, you could choose to not use daikon).

Recipe brought to you by and Andy and Ann.


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