Vietnamese Daikon & Carrot Pickles Recipe (Đồ Chua)

Ingredients

• 1/2 lb daikon radish
• 1/2 lb carrots
• 1 tbsp salt
• 1/2 c water
• 5 tbsp granulated white sugar
• 4 tbsp distilled vinegar
• filtered water

Instructions

1. 1

   Peel 1/2 lb daikon radish and 1/2 lb carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.

2. 2

   In a large bowl, sprinkle with 1 tbsp salt evenly and toss to evenly coat. Let it sit on the counter for 15 minutes to pull moisture out of the veggies.

3. 3

   Rinse thoroughly in sink to remove salt. In small handfulls, squeeze hard to remove as much moisture as you can.

4. 4

   Add daikon and carrot to jars, filling almost to the top.

5. 5

   --- Vinegar Solution ---

6. 6

   Bring 1/2 c water to a boil then add 5 tbsp granulated white sugar, mix to dissolve, then add 4 tbsp distilled vinegar.

7. 7

   Pour this liquid evenly into your jars. Add just enough filtered water to submerge the veggies.

8. 8

   Screw on the lids, store at a sunny window until pickled to your taste, checking every 12 or 24 hours. It usually takes 2-5 days depending on the temperature. In the cold spring about 65 °F outdoor temperature, it took ~3 days to reach a level of pickling I liked before moving jars to the fridge.

9. 9

   Refrigerate when ready, for up to 4 weeks, or until too sour or veggies lose their crunch.