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Pickled Carrots and Daikon

 

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Pickled Carrots and Daikon
 

 

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Recipe

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!

Times

  • Prep Time : 5 min
  • Chill Time : 30 hour
  • Ready Time : 30 hour, 5 min

Servings

2 cups

Ingredients

    For the Liquid

    • 2 cups 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

    Directions

    1 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.
    2 The carrots and daikon can be stored, covered in the refrigerator, in the liquid for up to 1 month.

    Goes with Salmon Bahn Mi Burger.

    As seen in the Joy of Kosher with Jamie Geller Magazine

    Summer 2013

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    About Chef Laura Frankel

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    I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

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