My mother created this simple pickle dish to accompany many other dishes in our family's Vietnam Little Home restaurant. I remember that every time we made this pickle dish, it always needed a large quantity of carrots and daikons so that this pickle dish could then last for a few months. I think that a simple way to cut the carrots and daikons is to julienne them into the shape of a matchstick, and the best equipment to help for faster cutting is having a mandoline. After enjoying the sweet-sour crunchiness of this pickle , some other Asian dishes will not be complete without using it. I cut down the quantity of ingredients for the recipe here so that it will be easier to prepare in the home kitchen.
Ingredients:
1 lb. carrots, julienned (2 inches long and 1/8 inch wide)
1 lb. daikons, julienned (2 inches long and 1/8 inch wide)
1 cup white vinegar
1 cup water
1/2 cup sugar
1/4 cup salt
Directions:
In a large colander, place the julienned carrots and daikons and sprinkle with 1/4 cup of salt. Let carrots and daikons soak with salt for 1 hour.
In a saucepan, combine water, vinegar, and sugar. Bring to a boil over medium heat, stirring to dissolve the sugar. Let the vinegar cool off.
After 1 hour, wash the soaked carrots and daikons. Squeeze out the excess water and place them in a clean jar. Pour the vinegar over them and close the lid. The pickle dish will be ready the next day.
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