Vietnamese Pickled Daikon & Carrot Recipe (Đồ Chua)

By gnikylime

Source: http://www.hungryhuy.com/vietnamese-pickled-daikon-carrot-recipe-do-chua/

Ingredients

• Vinegar Solution:
• 1/2 lb daikon radish
• 1/2 lb carrots
• 1 tablespoon salt
• 1/2 c hot water to dissolve 5 tablespoons sugar
• 1 c water
• 4 tablespoons distilled vinegar

Details

Preparation time 15mins

Preparation

Step 1

1. Cut carrots and daikon to desired size.
2. Sprinkle salt and toss well. Soak for 15 minutes.
3. Rinse thoroughly and slightly squeeze to remove excess moisture. Dry & add to jars.
4. Dissolve sugar in hot water, then combine with remaining vinegar and water.
5. Add vinegar solution to jars to cover daikon & carrots. Seal, store at room temperature until pickled to your taste, checking every 12 or 24 hours.
6. Refrigerate when ready, up to 3 weeks, or until too sour or veggies lose their crunch.