Vietnamese Pickled Carrots and Daikon (Print Version)
# Ingredients:
01 -
2 large carrots (approximately 225g)
02 -
1 large daikon radish (approximately 225g)
03 -
1 teaspoon salt
04 -
120g sugar (½ cup + 2 teaspoons)
05 -
315ml distilled white vinegar (1¼ cups)
06 -
250ml lukewarm water (1 cup)
# Instructions:
01 -
Peel both the carrots and daikon radish. Julienne them into thin matchstick-sized pieces.
02 -
In a mixing bowl, combine salt, sugar, distilled white vinegar, and lukewarm water. Stir until sugar and salt completely dissolve.
03 -
Place the julienned carrots and daikon in a clean pickling jar, filling it to about 3/4 capacity. Pour the vinegar mixture over the vegetables until completely submerged.
04 -
Seal the jar tightly and refrigerate overnight to allow proper pickling. These pickles will keep fresh for up to 3 weeks when stored in the refrigerator.
# Notes:
01 -
These pickles, known as Đồ Chua in Vietnamese cuisine, are traditionally served with banh mi sandwiches or as a side for many Vietnamese dishes to add a bright, tangy crunch.