Pickled Carrots and Daikon Radish...This recipe is super easy to make and doubles up as a side dish or as accompaniment to any sandwich. Sometimes I have carrots in my vegetable drawer that need to be used. This is a great dish to make and to have on hand for all sorts of dishes. I love the fact that I can make it ahead use it throughout the week....the flavor does intensify the longer it sits.
You can make just a carrot pickle ...or you can combine it with some daikon radish. The pickle is great on various sandwiches (Vietnamese Banh Mi, Asian flavored burgers, Falafel pita sandwich, etc). I'll be sharing with you 2 types of sandwiches that I made using this pickle....coming soon. But there are many uses...just be creative. It's so great to be able to use something other than lettuce on your sandwich....using pickled vegetables brings in a ton of flavor and sure makes for a different sort of sandwich. You can make the pickle spicy or skip the hot peppers altogether. And, if you like your pickle on the sweeter side, add a bit more sugar. Of course, you can easily add various herbs to make it different. Sometimes, I like it simple. Hope you enjoy....
You will need: You can easily double or triple...
1/2 lb daikon radish and carrots, julienned( I used 2 carrots and a 4 inch daikon radish)*
1 1/2 cups warm water
3 TBS white vinegar( I used white wine vinegar...you can also use rice vinegar)
1 TBS kosher salt
1 TBS sugar
1 garlic, grated finely( I used my microplane)
chile peppers( optional)
* you can do just carrots or just radish , if you like
1. Julienne the carrots and daikon radish. I like to cut long slices on a bias and then cut in strips.
2. Place the carrots and radish in a clean jar.
3. In a bowl add water, vinegar, salt , sugar and grated garlic. Stir until the salt and sugar have dissolved.
4. Pour over carrots and radish.
5. Refrigerate for a few hours ...preferably overnight.
6. Serve with Vietnamese Banh Mi sandwich, falafel sandwich, as a side dish, etc.