Vietnamese Pickles with Carrot and Daikon Radish (Do Chua)

Yield: 1lb Pickles

Total Time: 30 min

Taste the brine before you finish the final pickles. If you like your pickles more sweet, add a few teaspoons of sugar. Personalizing these pickles to your taste will make them extra special.

Ingredients:

1/2 lb. carrots- julienned or cut into thin match-like strips

1/2 lb. daikon radish, cut same as carrots

4 cups water, slightly warm enough to dissolve the salt and sugar

3 tablespoons sugar

2 tablespoons salt

6 tablespoons distilled or rice vinegar

Directions:

In large pitcher or large bowl, mix water, vinegar, sugar and salt till everything is dissolved and combined well.

Place carrots and daikon in a clean, sterile jar and fill vinegar till jar is full.

Cover jars and set in the refrigerator to pickle for about 3 days. I like my pickles to sit for at least 3 days so that the carrots and daikon become more flavorful and sour. Pickles can last for about 3 weeks in the fridge.