Vietnamese Pickled Carrots and Daikon (Đồ Chua)

Name: Vietnamese Pickled Carrots and Daikon (Đồ Chua)
Prep time: 10 min
Total time: 10 min
Ingredients: 2 Large Carrots (1/2 lb); 1 Large Daikon (1/2 lb); 1 tsp 5g salt; ½ cup + 2 tsp (120g sugar); 1 ¼ cup 315 g distilled white vinegar; 1 cup 250g water

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 10

Author : Takes Two Eggs

Vietnamese Pickled Carrots and Daikon (Đồ Chua)

Ingredients

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Instructions

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Step 1

Prepare the vegetables. Peel and julienne the carrots and daikon into thin sticks.

Step 2

Mix the pickling juice. In a mixing bowl, mix together the salt, sugar, distilled white vinegar, and lukewarm water. Mix until the sugar and salt dissolve.

Step 3

Pickle the vegetables. In a pickling jar, add the shredded carrots and daikon until 3/4 full. Pour in the vinegar mix until the carrots and daikon are completely covered in the liquid. Cover the jars and pickle in the refrigerator overnight. The pickles can last up to 3 weeks in the refrigerator.