Vietnamese Pickles with Carrot and Daikon Radish (Do Chua)

From the White on Rice Couple website

Taste the brine before you finish the final pickles. If you like your pickles more sweet, add a few teaspoons of sugar. Personalizing these pickles to your taste will make them extra special.

1/2 lb. carrots- julienned or cut into thin match-like strips
1/2 lb. daikon radish, cut same as carrots
4 cups water, slightly warm enough to dissolve the salt and sugar
3 tablespoons sugar
2 tablespoons salt
4 tablespoons distilled or rice vinegar
In large pitcher or large bowl, mix water, vinegar, sugar and salt till everything is dissolved and combined well.
Place carrots and daikon in a clean, sterile jar and fill vinegar till jar is full.
Cover jars and set in the refrigerator to pickle for about 3 days. I like my pickles to sit for at least 3 days so that the carrots and daikon become more flavorful and sour. Pickles can last for about 3 weeks in the fridge.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s