Vietnamese Daikon & Carrot Pickles Recipe (Đồ Chua)

• servings: 3 servings
• active time: 20 minutes
• total time: 3 days 20 minutes

Ingredients

1/2 lb daikon radish

1/2 lb carrots

1 tbsp salt

1/2 c boiling water

5 tbsp granulated white sugar

filtered room temp. water

4 tbsp distilled vinegar

Directions

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

In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.

Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can.

Add to jars, filling almost to the top.

Vinegar Solution

Boil water then add sugar, mix to dissolve, then add vinegar.

Pour this liquid evenly into your jars. If needed, add extra room temp water to barely fully submerge the veggies.

Screw on the lids, store at room temperature until pickled to your taste, checking every 12 or 24 hours. It usually takes 2-5 days depending on the temperature.

Refrigerate when ready, for up to 3 weeks, or until too sour or veggies lose their crunch.

Nutrition

• Calories: 125.84 kcal
• Total Fat: 0.26 g
• Saturated Fat: 0.05 g
• Sodium: 2400.06 mg
• Total Carbohydrate: 30.35 g
• Dietary Fiber: 3.33 g
• Total Sugars: 25.44 g
• Protein: 1.16 g