Vietnamese-Style Carrot and Daikon Pickle
These crunchy, sweet-tart pickles are a staple in Vietnamese restaurants, where they often accompany grilled meats and are always layered with cold sliced meats in bahn mi, the Vietnamese baguette sandwich. Serve in place of a cucumber pickle with a sandwich or in place of relish with a hot dog. The julienned pickles will keep for about 1 week in the refrigerator before the flavor deteriorates. From Eating Local by Janet Fletcher (Andrews McMeel).
1/2 pound daikon, peeled
1/2 pound large carrots, peeled
1 teaspoon kosher or sea salt
1 cup unseasoned rice vinegar
2 tablespoons plus 2 teaspoons sugar
Cut the daikon and carrots into roughly 2-1/2-inch lengths. With a mandoline or V-slicer fitted with the julienne attachment, or by hand with a chef’s knife, cut the daikon and carrots into matchsticks. Put them in a sieve, sprinkle with salt, and toss to coat evenly with the salt. Set the sieve over a bowl or over the sink and let the vegetables drain for 1 to 2 hours, until they are soft enough to bend without breaking but still retain some crunch. Rinse well, then pat dry.
In a bowl, stir together the rice vinegar, sugar and 1 cup water, stirring until the sugar dissolves. Add the vegetables. Let marinate for 1 hour before serving.