Oh how I love pickles! This dynamic duo accompanies every Vietnamese rice dish and banh mi/baguette sandwich. I use this simple recipe and vary the size of the vegetables depending on how I plan to serve them. This recipe uses matchstick or julienned carrots and radish. To save time, I buy matchstick carrots at my grocery store (less prepping for me!) and then cut the radish to size. You can also use this recipe to make a carrots only version. The carrots in this type of pickle are finely shredded (I use a mandoline) and you often see it added to a dipping sauce for spring rolls or fish sauce dipping sauce.
I usually make 3 different variations (as shown in my video) and keep them ready for all of my dishes. You can eat them right away but they definitely taste better after a few days. A tip, the radish becomes stronger after pickling so be sure to store the pickles in an air-tight jar or bowl.
1 1/2 cups matchstick (julienned) carrots
1 1/2 cups matchstick (julienned) Daikon radish
1 1/2 cups water
1 1/2 cups distilled white vinegar
1/2 cup sugar
1 tsp salt
Combine the carrots and radish in small bowl. Fill a medium glass jar with the vegetable medley.
In a small bowl stir together the remaining ingredients until the sugar is dissolved.
Pour the liquid over vegetables filling the jar. Use a spoon to immerse the vegetables into the liquid. Allow the veggies to pickle for at least one hour before serving.
Cover and store in refrigerator for up to a month.
Yields: 3 cups