Vietnamese Pickles with Carrot and Daikon Radish (Do Chua)

From the White on Rice Couple website


YIELD: 1LB PICKLESTOTAL TIME: 30 MIN
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.

ingredients:
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
directions:
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.

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