This crispy Asian-style refrigerated pickle combination (do chua) is best known as an addition to banh mi sandwiches. You can also add cucumber and onions, if you like. This also works well with BBQ pork or as a rice side. They will keep for 4 weeks in the refrigerator.
Ingredients
- 4 cups warm water
- 0.75 cups rice vinegar
- 3 tablespoons sugar
- 2 tablespoons salt
- 0.5 pounds carrots , julienned
- 0.5 pounds daikon radish , julienned
Instructions
-
1
Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
-
2
Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Basic Skillet Cake
This skillet cake recipe was given to me by a friend years ago and she told me she used it for her strawberry shortcake. It is absolutely heavenly and my niece loves to eat it plain. It is just a good basic recipe — only your imagination limits what you can do with it! It is just a good ole Southern recipe and super simple. Awesome with fresh strawberries.
Slow-Cooked Habanero Chili
This is a thick, spicy, slow-cooked habanero chili recipe that I adapted from another recipe. It's great for parties or cold nights! Serve it topped with shredded Cheddar cheese or crumbled cornbread.
Savory Apple Cider Glaze
This savory apple cider glaze goes great with roasted Brussels sprouts, pork chops, or a cheese board. It will keep well in the refrigerator for up to 3 weeks.