Vietnamese Pickled Daikon Radish and Carrots Tasty Recipes
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| 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."
Ingredients :
- 4 cups warm water
- 3/4 cup rice vinegar
- 3 tablespoons sugar
- 2 tablespoons salt
- 1/2 pound carrots, julienned
- 1/2 pound daikon radish, julienned
Instructions :
| Prep : 15M | Cook : 10M | Ready in : P1D |
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- Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
- 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.
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