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February 26, 2012

Daikon and Carrot Pickles

Vietnamese Daikon and Carrot Pickles

So my guess is you're not thinking this dish sounds all that delicious?
It really is though!

Homemade refrigerator pickles are supposed to be really good for your immune system.
Many vegetarians, vegans, and others on medically-recommended diets (like those recovering from chemo) eat them daily.

I made up a jar and we've all been eating them for the past couple of days.
I've never made cooked pickles before (through the canning process), so I was happy to see how easy this refrigerated pickles recipe was.

This version is traditionally Vietnamese.  I modified several recipes I found on various recipe sites.

You start by julienning 3 carrots and Daikon radish and placing them in a bowl.

Sprinkle 2 tsp of sugar and 1 tsp of salt over the vegetables.  Toss them until they are tender enough that you can bend a piece of Daikon without it snapping.  It took about 5 minutes.

Then place the vegetables in a collander and rinse and drain them well.
In the bowl add 1/2 c sugar, 1 c white vinegar, and 1 c warm water.
Mix it well to dissolve the sugar.

Pack the vegetables in a clean glass jar and pour the vinegar mixture in.
Seal and refrigerate 24 hours before eating.

I am sure you can substitute a sugar alternative for the real sugar in this recipe, but I just followed the normal directions. 

Ways recommended to enjoy the pickles:

**In place of coleslaw or sauerkraut
**As a side dish with your meal
**On pork or beef sandwiches
**Chopped up in fried rice
**Chopped up on a salad
**In a spring roll

Double click to print as a 5x7 recipe card.

Ăn ngon nhé
Vietnamese for Bon Appetit!

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