This quick pickle is delicious on Bahn Mi Burgers. Leftovers can be a tasty addition to salads and sandwiches.
For the Bahn Mi Burger posting, click here.
Ingredients
- 1/2 cup Grated or Julienne Daikon (Radish)
- 1/2 cup Grated or julienne carrot
- 1/2 cup Grated or julienne English Cucumber
- 1 cup Rice Wine Vinegar
- 1 cup Sugar
- Salt, to taste
Instructions
- Prepare vegetables by grating into long shreds on the large holes of a box grater, with the julienne blades on a mandoline slicer, or by hand. Combine in a bowl.
- Gently heat rice wine vinegar and sugar, stirring until sugar dissolves. Mixture does not need to boil. Allow to cool until just warm to the touch.
- Pour the vinegar mixture over the vegetables. Place a plate on top of the vegetables to keep them submerged. Soak for 10 minutes.
- Drain and rinse vegetables. Squeeze out excess moisture by hand.
- Taste, and salt lightly if desired.
- Store in a covered container in the fridge for up to one week.
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