Pickled Carrots and Radish

 

This is a staple in the Vietnamese pantry, primarily used to add an extra flavor layer to the fish dipping sauce. It's very easy to make and keeps for a significantly long time refrigerated- I had a perfectly good edible batch that sat in the fridge for a few months during a Vietnamese cuisine sabatical (another story in itself)!

Other than adding this preserved tuber duo, it's also a great compliment to various rice dishes, sandwiches and heroes, and wraps not necessarily confined to Vietnamese cuisine.

My mother and I always make quart-sized proportions and batches with the insatiable appetite of our household and to save ourselves the trouble of making it every time we want it.

Makes 1 quart

• 2 cups shredded carrots- squeeze out excess liquid as much as possible
• 2 cups shredded turnips- squeeze out excess liquid as much as possible
• 3/4 cup sugar
• 1 cup apple cider or distilled white vinegar
• Boiled or filtered water that's been left to cool to near room temperature

1.  Mix the sugar and half cup water in quart-sized container to dissolve sugar.
2.  Add the rest of the ingredients and mix to evenly coat.
3.  Refrigerate at least 24 hours before  use.
4.  To serve, scoop the amount desired and squeeze out the vinegar liquid.

*The carrots & radishes will release their juices over time so leave some room in the container for them.**Add garlic chili sauce or fresh chili to heat up the profile.

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