Carrot and daikon pickle

Carrot and daikon pickle

Dưa góp

By
From
Real Vietnamese Cooking
Makes
500 ml
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
1 carrot
1/2 dikon
250ml rice vinegar
2 teaspoons salt
100g sugar

Method

  1. Peel the carrot and daikon and cut into 5 cm batons. Place in a container or large screw-top jar.
  2. To make the pickling liquid, heat the vinegar, salt, sugar and 190 ml water in a small saucepan until the sugar has completely dissolved. Allow to cool until lukewarm.
  3. Pour the liquid over the vegetables and leave to pickle for at least 1 hour before eating
  4. The pickled vegetables will keep covered in the fridge for 2 weeks.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again