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Do Chua — Vietnamese Quick Pickled Carrots and Daikon
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Do Chua — Vietnamese Quick Pickled Carrots and Daikon

Servings: 3 jars of pickles
Author: Lisa Le

Ingredients

  • 1 medium sized daikon radish peeled and julienned
  • 4 medium carrots peeled and julienned
  • 2 cups boiling water
  • 1 cup vinegar
  • 1 cup white granulated sugar

Instructions

  • Divide julienned daikon and carrots into three sanitized pint-sized canning jars (500 mL)
  • Stir boiling water, vinegar and sugar until sugar is dissolved.
  • Pour mixture over carrots and daikon until covered. Screw on jar lids and store in fridge. You can use after 20 minutes of pickling. Store in fridge and use within a couple weeks.