Tuesday, March 29, 2011
The making of the perfect pickle
Pickled radish must be my favorite pickle and I used to gobble it all up when it was served along side spring rolls in Vietnamese restaurants. A few years ago I found out that it's really not difficult to make at all - and it's totally worth the twenty minutes to cut up the daikon radish and the carrot to have pickle whenever you want.
In a small saucepan, heat 1/2 cup white vinegar and 1 cup sugar over low heat until all the sugar has dissolved. Make sure this is done in a well-ventilated area because the smell could really get to you. While the vinegar is cooling, take a daikon radish about a pound and a half to two pounds, a small carrot and cut them into sticks - the daikon radish about 1cm x 1cm x 5cm; and the carrot into matchstick size. Then slice a bird eye chili pepper open to remove the seeds and cut into rings, and chop up a handful of coriander.
After the vinegar has cooled, pour into glass container and throw in everything else.
Leave container in fridge overnight, then enjoy by itself as a snack/side/app, in a Vietnamese sandwich, or in rice paper rolls.