Quick Pickled Daikon – Vietnamese Ðõ Chua

Servings

1/2 cup

COOKING TIME

30 minutes

1/4 cup Sugar

1 tsp. Salt

1/2 cup Rice Vinegar

1 cup Water

1 radish (7 inch long) Daikon radish

1 large Carrots, raw

In a small sauce pot combine the sugar, salt, water and vinegar. Bring to a boil to dissolve the sugar.

Remove from heat and allow the mixture to cool to room temperature.

While the pickle mixture is cooling, wash and peel the carrot and daikon.

Shred both vegetables using the large holes on a box grater or match sticks on a mandolin slicer.

When the pickling liquid is cooled, combine all ingredients.

Pack vegetables into a quart-sized mason jar. Making sure to press the vegetables down into the liquid.

Seal the jar and refrigerate.

Let sit for at least two hours and up to 24 hours for a fresher taste, 48 hours for a more pickled taste, or up to 10 days.

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This recipe contains GERD triggers, and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is not safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is a low sodium recipe.