Do Chua (Vietnamese Pickled Carrots and Daikon)
These pickled vegetables will add a refreshing crunch to heavy meals, like grilled or fried meats. They are quick to make, and are ready to eat in an hour, but they last for three weeks if kept refrigerated. If you like things spicy feel free to add sliced fresh jalapeño pepper to the brine.
Serves: 6Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- 1⁄2 lb. carrots, peeled and julienned
- 1⁄2 lb. daikon radish, peeled and julienned
- 3 Tbsp. sugar
- 1 tsp. salt
- 1 cup vinegar
- 1 cup warm water
- Place carrots and daikon into a large, sterile glass canning jar. Set aside.
- In a glass bowl combine the sugar, salt, vinegar, and water. Mix until the sugar and salt are dissolved. Pour the mixture over the vegetables until the jar is full. Cover with a lid and refrigerate for one hour before serving.