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LIGHT BITES
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    • Light Bites / Pickles

    Chunky Vietnamese Pickle

    Ingredients

    Baby purple daikon

    Baby carrots (orange, red, purple)

    Baby radish

    White baby daikon

    The pickling liquid

    60g unrefined brown sugar (demerara)

    2 teaspoons sea salt

    120ml rice vinegar

    150ml warm water (warm enough to easily dissolve sugar)

    2 tsp fennel seeds

    2 tsp coriander seeds

    Preparation

    Chop the vegetables into large chunks. Mix ‘The Pickling Liquid’ together until the sugar is dissolved. Place all the vegetables into a seal tight container and then pour ‘The Pickling Liquid’ over the vegetables. Close the container and allow to sit in the fridge for at least 24 hours.