Vietnamese Pickles with Carrot and Daikon Radish (Đồ Chua)

Step 1

Prep carrots and daikon, set aside. In large pitcher or large bowl, mix water, vinegar *see note at end of step, sugar and salt until everything is dissolved and combined well. (Start with 1/2 cup of vinegar and taste the mixture. If you like it more tangy/vinegary, add few more vinegar to taste.)

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.

Step 4

Serve pickles in banh mi sandwiches, as a side dish or with a salad. There's so many differnet ways to enjoy these pickles.