Vietnamese Pickled Daikon & Carrot Recipe (Đồ Chua)

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

Photo by Emily K.

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    lb daikon radish

  • 1/2

    lb carrots

  • 1

    tablespoon salt

  • Vinegar Solution:

  • 1/2

    c hot water to dissolve 5 tablespoons sugar

  • 1

    c water

  • 4

    tablespoons distilled vinegar

Directions

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.

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