My refrigerator is absolutely packed with homemade condiments and sauces. I love having lots of building blocks to add to the flavor of even the most basic meals. These Vietnamese pickles are a great addition to my stockpile, allowing for a twist on basic sandwiches and salads, and enabling me to create more authentic Vietnamese dishes like vermicelli noodles and banh mi sandwiches (recipes forthcoming). The carrots and daikon radish hold their crunch and are complemented by the sweet and vinegary pickling liquid. Since I like my food with a kick, I’ve also added jalapeno peppers to this recipe for a faint spicy note.



(adapted from Simply Recipes)

Yield: 2 pint-sized jars

Ingredients:

1 lb carrots (about 3 medium carrots), peeled and julienned

1 lb daikon radish (about 1 large daikon), peeled and julienned

4 jalapeno peppers, sliced

2 tsp + 1/2 cup sugar

1 tsp kosher salt

1 1/2 cups warm water

1 1/2 cups rice vinegar*

*You can also use white wine vinegar.

Method:

