A tangy, crunchy condiment made with julienned carrots and daikon radish in a sweet-sour vinegar brine. Often served with Vietnamese dishes, it adds zing and texture to sandwiches, bowls, and more.
Ingredients
- 1 medium daikon radish, peeled and julienned
- 1 cup julienned carrots
- 2 jalapeno pepper, seeded and thinly sliced
- 3/4 cup water
- 3/4 cup white vinegar
- 1/3 cup sugar
- 1 teaspoon kosher salt
- 2 drops liquid smoke, optional
Instructions
Steps:
- In a large bowl, combine daikon, carrots and jalapenos. In a saucepan, bring water, vinegar, sugar, salt and, if desired, liquid smoke to a boil. Simmer until sugar dissolves. Pour mixture over vegetables, ensuring vegetables are submerged; cool. Transfer to jars, if desired; cover tightly. Refrigerate, covered, at least 1 hour before serving. Store in the refrigerator for up to 2 weeks, stirring occasionally.
