INGREDIENTS
Servings: 4
Distilled white vinegar
½ cup
White sugar
¼ cup
Small carrot, peeled and cut into matchsticks
1
Daikon radish, peeled and cut into matchsticks
1
Fresh cilantro
2 tbsp, chopped
Thai chile pepper, seeded and chopped
1
Pickled Daikon Radish and Carrot
Prep:
20 m
Cook:
5 h
20 m
Ready in:
5 h
40
m
DIRECTIONS
1. Combine sugar and vinegar and heat in a saucepan over low heat. When sugar is dissolved, remove from heat and put in the fridge to cool down.
2. Put daikon, carrot, cilantro and chile pepper in a glass jar. Add the vinegar mixture. It should cover the vegetables.
3. Cover the jar and put in the fridge for at least 4 hours, or overnight.
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