Pickled Daikon Radish and Carrot

Recipe View 5 mins In a small saucepan, combine the distilled white vinegar and white sugar. Heat over low heat, stirring constantly, until the sugar is completely dissolved. (Approximately 3-5 minutes)

Recipe View 30 mins Remove the saucepan from the heat and allow the vinegar mixture to cool to room temperature. Then, transfer it to the refrigerator to chill thoroughly. (Approximately 30 minutes)

Recipe View 5 mins While the vinegar mixture is cooling, prepare the vegetables. In a clean glass jar or container, combine the daikon radish matchsticks, carrot matchsticks, chopped fresh cilantro, and seeded and chopped Thai chile pepper.

Recipe View 5 mins Once the vinegar mixture is thoroughly chilled, pour it over the vegetables in the jar, ensuring that the vegetables are fully submerged. If necessary, add a small amount of water to completely cover the vegetables.

Recipe View 4 hrs Cover the jar tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pickling process to occur. The pickled daikon and carrot will keep in the refrigerator for up to 2 weeks.