Vietnamese•budget
Vietnamese Pickled Carrot and Daikon - Do Chua
Vietnamese pickled carrot and daikon is a versatile accompaniment that can be used in a number of Vietnamese dishes.
- Prep time
- 45 min
- Cook time
- 31 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 gm carrots (peeled and shredded)
- 200 gm daikon (peeled and shredded)
- 1/3 cup sugar
- 1/3 cup warm water
- 1/3 cup vinegar
- 1/2 tsp salt
- 1 clove garlic (optional)
Instructions
- 1
Wash the pickling jars with washing detergent.
- 2
Add cold water and the washed jars to a big pot and bring to a boil on high heat.
- 3
Once the water is boiling, reduce the heat to medium and allow to boil for 10 minutes.
- 4
Carefully remove the jars and allow them to dry naturally or with paper towels.
- 5
In a mixing bowl, combine the water, palm vinegar, sugar and salt.
- 6
In sterilised jars, add the carrot, daikon and garlic.
- 7
Pour in the vinegar solution into the jars to cover the vegetables.
- 8
Place the jars in the fridge for roughly 45 minutes before serving (Note 1).