Print: Vietnamese Pickled Daikon Radish and Carrots

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.

Prep

11 min

Cook

23 min

Servings

Difficulty

Medium

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 per serving

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