Super Perricone Winner and Pickled Carrot and Daikon radish recipe

Now onto a simple and delicious pickle for the summer…pickled carrots and radishes.  These humble combination is a staple in Vietnamese banh mi sandwiches (among my favorite sandwiches of all time!)  They are so refreshing as a topping or side and really easy to make.  The cutting is labor intensive, but the delicious results (especially atop bahn mi which I’ll post next time) are worth it!  I adapted this recipe from Kevin at Closet Cooking– now there is a man that can cook!

Pickled Carrots and Daikon Radishes

Ingredients:
– 1 cup warm water
– 1/4 cup distilled white or rice vinegar
– 2 tablespoons sugar
– 2 teaspoons salt
– 2/3 pound carrots (peeled and cut to match stick size)
– 1/2 pound daikon radish (peeled and cut to match stick size)

Preparation:

4. Drain the pickle when ready to eat.