Adapted from saveur.com
This crunchy pickle can stand alone as a snack or an appetizer, or you can add it to Asian dipping sauces, Bánh Mì (the spicy Vietnamese baguette pork sandwich), or salads like the Lotus Stem Salad.
MAKES ABOUT 3 CUPS
½ lb. carrots, peeled and cut into matchsticks
1½ lbs. small daikon, peeled and cut into matchsticks
2 tsp. kosher salt
1 tsp. plus ¼ cup sugar
½ cup plus 2 tbsp. white vinegar
1. In a bowl, combine the carrots, daikon, salt, and 1 tsp. sugar. Let sit until the vegetables have wilted slightly and liquid pools at the bottom of the bowl, about 30 minutes. Drain vegetables; rinse and pat dry with paper towels. Transfer vegetables to a medium bowl.
2. Whisk together the remaining sugar, the vinegar, and ½ cup warm water and pour mixture over the vegetables. Stir to combine. Set mixture aside to let marinate for at least 1 hour or refrigerate, tightly covered, for up to 4 weeks.
Can you then can these pickles in the water bath canning method to preserve for much longer?
I’m not positive Liz, but I don’t see why not.
however cooking it in the hot water bath may change the texture. I think these would make a good fermented pickle, just salt (and maybe the sugar) and let sit a few weeks to ferment!