Name: Pickled Carrots and Daikon
Prep time: 5 min
Total time: 1805 min
Ingredients: 2 cup rice wine vinegar; 1/2 cup water; 1/3 cup sugar; 2 tablespoons kosher salt; 2 star anises; 1 cinnamon stick; A couple of black peppercorns; 2 garlic cloves; 1 dried hot chili or a pinch of chili flakes; 2 medium carrots (cut into thin strips); 1 small daikon radish (cut into thin strips)

Pickled Carrots and Daikon

The classic Banh Mi sandwich is a mix of spicy, sour, crunchy and savory. I pickle carrots and daikon radish for the crunchy-sour part of the dish. You can easily add cooked and sliced beets as well. This is quick, easy and delish!

Pickled Carrots and Daikon

Prep Time 5

Total Time 1 6 5

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Servings

Ingredients

2 cup rice wine vinegar
1/2 cup water
1/3 cup sugar
2 tablespoons kosher salt
2 star anises
1 cinnamon stick
A couple of black peppercorns
2 garlic cloves
1 dried hot chili or a pinch of chili flakes
2 medium carrots cut into thin strips
1 small daikon radish cut into thin strips

Instructions

Bring all of the ingredients for the pickling liquid to a simmer. Pour over the carrots and daikon. Allow the vegetables to sit in the liquid in the refrigerator for 1 day before using.
The carrots and daikon can be stored, covered in the refrigerator, in the liquid for up to 1 month.
Goes with Salmon Banh Mi Burger.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2013 SUBSCRIBE NOW