Do Chua — Vietnamese Quick Pickled Carrots and Daikon
Recipe by Lisa Le on June 2, 2015
Ingredients
1 medium sized daikon radish (peeled and julienned)
4 medium carrots (peeled and julienned)
2 cups boiling water
1 cup vinegar
1 cup white granulated sugar
Steps
Divide julienned daikon and carrots into three sanitized pint-sized canning jars (500 mL)
Stir boiling water, vinegar and sugar until sugar is dissolved.
Pour mixture over carrots and daikon until covered. Screw on jar lids and store in fridge. You can use after 20 minutes of pickling. Store in fridge and use within a couple weeks.
