Radish and Carrot Pickles

Radish and carrot pickles are a tasty and crunchy addition to sandwiches, salads, and rice or noodle dishes. They are also a great way to preserve these root vegetables for a long time. In this blog post, I will show you how to make this simple and tangy pickle that showcases the vibrant flavors of the Vietnamese cuisine. Pickles are a common accompaniment to meat and fish dishes in Vietnam, as they help balance the richness and add some freshness to the palate. You will love how easy and satisfying this recipe is.

Ingredients:

1 white radish

2 carrots

1 tbsp salt

Pickling liquid:

2 1/2 cups vinegar

1 cup sugar 

1 tbsp salt

Instructions:

Peel and cut the carrots and radish into thin matchsticks. Sprinkle with salt and toss well. Let them sit for about 30 minutes to draw out some moisture.

Meanwhile, prepare the pickling liquid by combining the sugar, salt, and vinegar in a small saucepan. Bring to a boil over medium-high heat and stir until the sugar dissolves. Turn off the heat and let it cool completely.

Rinse the salted carrots and radish under cold running water. Drain well and squeeze out any excess water.

Transfer the carrots and radish to a clean glass or plastic jar with a tight-fitting lid.

Pour the cooled pickling liquid over the vegetables, making sure they are fully submerged. Seal the jar and refrigerate for at least 24 hours before serving.

Enjoy your homemade radish and carrot pickles with your favorite dishes or as a snack on their own.

You can adjust the taste of the pickling liquid for your liking. You can also add water instead all vinegar.