Pickled Carrots and Daikon - Jamie Geller

Pickled Carrots and Daikon

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Pickled Carrots and Daikon.jpg

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!

  • Duration
  • Prep Time
  • 2 cupsServings

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

Preparation

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 Banh Mi Burger.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2013 SUBSCRIBE NOW

Summer 2013 Magazine