Quick Pickled Carrot And Daikon
2
- Prep Time10 mins
- Total Time15 mins
- Makes1 3/4 cups
(Photo: Erik Putz; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)
Ingredients
100 g piece daikon
100 g piece carrot
3/4 cup white vinegar
1/4 cup granulated sugar
1 tsp fish sauce
Instructions
Cut daikon and carrots into long ¼-in.-thick matchsticks. Place in a glass bowl or jar.
Combine vinegar and sugar in a small saucepan set over medium-high. Bring to a boil, 1 to 2 min. Stir in fish sauce. Pour over vegetables. Let cool slightly. Cover and refrigerate for at least 6 hrs, or overnight, before serving.
Tip
Quick pickles have a shorter shelf life than traditional ones: three to five days in the refrigerator, max!
Get more easy quick pickles recipes.
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