Vietnamese Pickled Carrots and Daikon Radish

Name: Vietnamese Pickled Carrots and Daikon Radish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Vietnamese, Asian
Ingredients: 227 grams carrots (peeled and cut to match stick size); 227 grams daikon radish (peeled and cut to match stick size); 2 teaspoons salt; 2 Tbsps sugar; 237 milliliters warm water; 59 milliliters distilled white vinegar

The recipe Vietnamese Pickled Carrots and Daikon Radish is ready in around 45 minutes and is definitely an excellent gluten free, fodmap friendly, and vegan option for lovers of Vietnamese food. One portion of this dish contains roughly 0g of protein, 0g of fat, and a total of 30 calories. This recipe serves 8. If you have carrots, warm water, salt, and a few other ingredients on hand, you can make it.

Instructions

Mix the water, vinegar, sugar and salt until the sugar and salt dissolves.

Ingredients you will need

Vinegar

Sugar

Water

Salt

Place the carrots and radish in a container and cover with the pickling liquid.

Ingredients you will need

Carrot

Radish

Let pickle for at least and hour and store in the fridge for up to a week.

Ingredients you will need

Pickles

Ingredients

Servings:

227grams

carrots (peeled and cut to match stick size)227grams

daikon radish (peeled and cut to match stick size)2teaspoons

salt 2Tbsps

sugar 237milliliters

warm water 59milliliters

distilled white vinegar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Baron Herzog Chenin Blanc (OU Kosher). Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 12 dollars per bottle.