Carrot and Daikon Pickle
This crunchy pickle can stand alone as a snack or an appetizer, or you can add it to Asian dipping sauces, Bánh Mì (the spicy Vietnamese baguette pork sandwich), or salads like the Lotus Stem Salad.
Credit: Ariana Lindquist
1⁄2 lb. carrots, peeled and cut into matchsticks
1 1⁄2 lbs. small daikon, peeled and cut
into matchsticks
2 tsp. kosher salt
1 tsp. plus 1⁄4 cup sugar
1⁄2 cup plus 2 tbsp. white vinegar
1 In a bowl, combine the carrots, daikon, salt, and 1 tsp. sugar. Let sit until the vegetables have wilted slightly and liquid pools at the bottom of the bowl, about 30 minutes. Drain vegetables; rinse and pat dry with paper towels. Transfer vegetables to a medium bowl.
2 Whisk together the remaining sugar, the vinegar, and 1⁄2 cup warm water and pour mixture over the vegetables. Stir to combine. Set mixture aside to let marinate for at least 1 hour or refrigerate, tightly covered, for up to 4 weeks.
MAKES ABOUT 3 CUPS
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