CanningVietnamese Carrot and Daikon Pickle

Vietnamese Carrot and Daikon Pickle

This pickled carrot and daikon is so pretty. I want to make soem so when winter is all grey and never ending we can pull out a jar of this to add to our sandwiches and dinner plates for a gorgeous burst of summer color. She says to use a madoline but I think I would use my julienne peeler.

  Puts up has the recipe and it sounds easy. I like that you can water bath cann them for long term or make smaller batches and just keep them in the fridge. Yummy

photo credit
photo credit

Vietnamese Carrot and Daikon Pickle




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Paige Raymond
Paige Raymond
Raised in rural Montana and educated in Mechanical Engineering and Sustainable Development, Paige Raymond combines a practical mindset with a passion for self-reliance and sustainability. With expertise ranging from mechanical solutions and food preservation to emergency preparedness and renewable energy, Paige is a proud author with more than 5000 published articles.

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