Carrot and Radish Pickles (Ca Rot)
Published by Tuttle Publishing
Editor's Note: When you think of pickling vegetables, you likely envision a long and arduous process that involves canning and a pile of bounty of produce. Not so with this recipe for Carrot and Radish Pickles (Ca Rot)! This is a quick and easy recipe that will have you putting pickles on the table within just a few hours. You can snack on these pickles, or incorporate them in a multitude of dishes that can include this recipe for Fish Sauce Dip (Nuoc Mam Cham). Whether you're an experienced home cook or are just starting out, you'll love having this recipe in your repertoire of cooking skills.
Preparation Time10 min
Total TimeUnder 3 Hours
Five Ingredients or LessYes
Type of DishCondiments, Vegetable
- 1 tablespoon salt
- 1 cup (4 oz/100 g) shredded carrot
- 1 cup (6 oz/ 175 g) sliced daikon radish
- 2 tablespoons sugar
- ¼ cup (60 ml) white vinegar
Rub the salt onto the carrot and daikon, and set aside for 10 minutes, then rinse and drain. Gently squeeze the vegetables until dry.
Combine the dried vegetables, sugar and vinegar in a bowl, and toss to mix well.
Allow to marinate for at least 2 hours before serving. Best when served chilled.
Copyright 2017 Trieu Thi Choi and Marcel Isaak