Vietnamese Pickled Carrots and Daikon Radish |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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From the Closet Cooking Blog. Ingredients:
1 cup warm water |
1/4 cup distilled white vinegar |
2 tablespoons sugar |
2 tablespoons salt |
1/2 lb carrot (peeled and cut to match stick size) |
1/2 lb daikon radish (peeled and cut to match stick size) |
Directions:
1. Mix the water, vinegar, sugar and salt until the sugar and salt dissolves.
2. Place the carrots and radish in a container and cover with the pickling liquid.
3. Let pickle for at least and hour and store in the fridge for up to a week.
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