Do Chua — Vietnamese Quick Pickled Carrots and Daikon
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Servings
3 jars of pickles
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Course
Condiments
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Cuisine
Vietnamese
Do Chua — Vietnamese Quick Pickled Carrots and Daikon
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 daikon radish peeled and julienned, medium sized
- 4 carrot peeled and julienned, medium
- 2 cups water boiling
- 1 cup vinegar
- 1 cup granulated sugar white
Instructions
- Divide julienned daikon and carrots into three sanitized pint-sized canning jars (500 mL)
- Stir boiling water, vinegar and sugar until sugar is dissolved.
- Pour mixture over carrots and daikon until covered. Screw on jar lids and store in fridge. You can use after 20 minutes of pickling. Store in fridge and use within a couple weeks.
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