Pickled Daikon Radish and Carrot

1/2 cup distilled white vinegar
1/4 cup white sugar
1 small carrot, peeled and cut into matchsticks
1 daikon radish, peeled and cut into matchsticks
2 tablespoons chopped fresh cilantro
1 Thai chile pepper, seeded and chopped

Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

05/08/2018

recipepes.com Pickled Daikon Radish and Carrot, recipe PT15M PT1H 5 455 calories

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Pickled Daikon Radish and Carrot

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