Vietnamese Daikon & Carrot Pickles Recipe (Đồ Chua)

1. Peel 1/2 lb daikon radish and 1/2 lb carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
2. In a large bowl, sprinkle with 1 tbsp salt evenly and toss to evenly coat. Let it sit on the counter for 15 minutes to pull moisture out of the veggies.
3. Rinse thoroughly in sink to remove salt. In small handfulls, squeeze hard to remove as much moisture as you can.
4. Add daikon and carrot to jars, filling almost to the top.

Vinegar Solution

1. Bring 1/2 c water to a boil then add 5 tbsp granulated white sugar, mix to dissolve, then add 4 tbsp distilled vinegar.
2. Pour this liquid evenly into your jars. Add just enough filtered water to submerge the veggies.
3. Screw on the lids, store at a sunny window until pickled to your taste, checking every 12 or 24 hours. It usually takes 2-5 days depending on the temperature. In the cold spring about 65 °F outdoor temperature, it took ~3 days to reach a level of pickling I liked before moving jars to the fridge.
4. Refrigerate when ready, for up to 4 weeks, or until too sour or veggies lose their crunch.