Vietnamese Pickled Daikon and Carrots for Bánh Mì (Đồ Chua)

Name: Vietnamese Pickled Daikon and Carrots for Bánh Mì (Đồ Chua)
Prep time: 7 min
Cook time: 2 min
Total time: 9 min
Ingredients: 1½ lbs thinly sliced daikon (1 large daikon); ½ lb thinly sliced carrot (1 medium carrot); 1 tablespoon fine ground sea salt; ½ cup granulated white sugar; ¾ cup hot water; ¾ cup white vinegar

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vickypham.com

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Prep Time: 7 minutes

Cook Time: 2 minutes

Total: 9 minutes

Servings: 10

Author : Vicky Pham

pickled daikon pickled carrot pickled vegetables

Vietnamese Pickled Daikon and Carrots for Bánh Mì (Đồ Chua)

Ingredients

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1½ lbs thinly sliced daikon (1 large daikon)½ lb thinly sliced carrot (1 medium carrot)1 tablespoon fine ground sea salt½ cup granulated white sugar¾ cup hot water¾ cup white vinegar

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Instructions

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Step 1

Peel the daikon and carrot and cut into matchsticks.

Step 2

In a large bowl, toss together daikon, carrot and salt. Let it sit for 1 hour to pull out the water. Discard water. Squeeze out remaining moisture with your hands then transfer to at least a 24 oz jar.

Step 3

In a medium size heat proof bowl/cup, dissolve sugar with hot water. Mix in vinegar. Allow the mixture to cool down to room temperature, if needed. Pour liquid into the jar of daikon and carrot and screw on the lid. Leave it at room temperature and it’s ready to eat in one hour. You can also store in the fridge for up to 2 weeks.