Carrots and two kinds of radishes are julienned and quickly pickled. These are perfect on Barbacoa Banh Mi, Pork Buns, or almost any sandwich.
- 1/2 C daikon radish julienne using sharp knife or mandoline
- 1/4 C carrot julienne using sharp knife or mandoline
- 1/4 C red radish julienne using sharp knife or mandoline
- 1 C rice wine vinegar
- 1/2 C water
- 1/2 C sugar
- 1 T kosher salt
Add all ingredients except carrots and radishes to small sauce pan. Allow brine to come to a boil; remove pan from heat. Place carrots and radishes in 8 oz jam jar, pour brine over . Secure lid on jar and chill for at least 1 hour. Pickled carrot & radishes keep well in the fridge for up to two weeks.