Carrot and Daikon Pickle

See the RecipeAriana Lindquist

This crunchy pickle can stand alone as a snack or an appetizer, or you can add it to Asian dipping sauces, Banh Mi (the spicy Vietnamese baguette pork sandwich), or salads like the Lotus Stem Salad.

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, sandwiches, or salads.
Yield: makes About 3 Cups

Ingredients

  • 12 lb. carrots, peeled and cut into matchsticks
  • 1 12 lb. small daikon, peeled and cut into matchsticks
  • 2 tsp. kosher salt
  • 1 tsp. plus 1/4 cup sugar
  • 12 cup plus 2 tbsp. white vinegar

Instructions

  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 12 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.