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 AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Spicy Slow Cooker Potatoes
Easy spicy potatoes using unique spices all thrown into a slow cooker! No pre-cooking anything! This recipe is a modified version of an old Sri Lankan spicy potatoes recipe, but is for all tastes! This recipe goes well with curried chicken and rice.
Asian Island Grilled Chicken Salad
Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.
Ukrainian Cabbage Rolls
My parents are Ukrainian and always made this cabbage roll recipe when I was growing up. These cabbage rolls have no meat in them. Sometimes they used salt pork in them, but I didn't care for it.