Vietnamese Pickles with Carrot and Daikon Radish (Đồ Chua)

Name: Vietnamese Pickles with Carrot and Daikon Radish (Đồ Chua)
Prep time: 15 min
Total time: 15 min
Ingredients: 1/2 lb. carrots (- julienned or cut into thin match-like strips); 1/2 lb. daikon radish (, cut same as carrots); 4 cups water (, slightly warm enough to dissolve the salt and sugar); 3 tablespoons sugar; 2 tablespoons salt; 1/2 - 3/4 cup distilled white vinegar

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 10

Cost: $1.00 /serving

Author : Todd & Diane

carrots daikon pickles

Vietnamese Pickles with Carrot and Daikon Radish (Đồ Chua)

Ingredients

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1/2 lb. carrots (- julienned or cut into thin match-like strips)1/2 lb. daikon radish (, cut same as carrots)4 cups water (, slightly warm enough to dissolve the salt and sugar)3 tablespoons sugar2 tablespoons salt1/2 - 3/4 cup distilled white vinegar

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Instructions

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Step 1

In large pitcher or large bowl, mix water, vinegar, sugar and salt until everything is dissolved and combined well.

Step 2

Place carrots and daikon in a clean, sterile jar. Fill with vinegar mixture until carrots and daikon are completely covered in liquid.

Step 3

Cover jars and set in the refrigerator to pickle for at least overnight. Our ideal timing is to let the pickles sit for 3 days before eating. Pickles can last for about 3 weeks in the fridge. I like my pickles to sit for at least 3 days so that the carrots and daikon become more flavorful and sour. They will definitely be more pungent. You can eat them the next day and they'll be less vinegary, and definitely less pungent.