Carrot and Chayote Pickles / Do Chua Ca Rot Su Su
This easy recipe for Carrot and Chayote Pickles (Do Chua Ca Rot Su Su) is a wonderful alternative to the traditional Vietnamese Carrot and Radish Pickles (Do Chua). Chayote is a crisp and juicy fruit in the gourd family and it's so tasty pickled. This refrigerator pickles recipe is really simple: 1) Shred the vegetables, 2) Make the pickling solution and 3) Let marinate. Enjoy the crunchy and tart Carrot and Chayote Pickles in just 1 hour. The pickles go great with everything--sandwiches, savory cakes, dipping sauces, rice plates, etc. and add such delicious tartness to compliment robust and savory flavors.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium carrot
- 1 medium chayote
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 1/2 tsp salt
Instructions
- 1
Remove the skin from the carrot and chayote using a vegetable peeler. Rinse the vegetables with cold water and pat dry using paper towels.
- 2
Cut the carrot into sections about 2 1/2 - 3 inches long. Cut the chayote in half lengthwise.
- 3
Select the medium shredding blade and attach to the mandoline.
- 4
Shred the chayote into a large bowl, working around the core. Use your fingers to separate the shredded chayote. Shred the carrots into the same bowl. Toss together to combine the vegetables.
- 5
In a medium cup or bowl, add the white vinegar, water, sugar and salt. Stir together until the sugar is dissolved.
- 6
Transfer the vegetable mixture into 2 (1 pint) jars, dividing it evenly between the jars.
- 7
Pour the pickling liquid into the jars, dividing it evenly between the jars.
- 8
Use a spoon to press down on the vegetables and immerse them in the liquid.
- 9
Cover the jars with lids.
- 10
Refrigerate for at least 1 hour, longer or overnight improves the flavor.
- 11
Store in the refrigerator for up to 1 month.