Carrots & Daikon Pickles

Traditional pickles (Do Chua) used in making Vietnamese (Banh Mi) sandwiches
Side Dishes
Vietnamese
PREP TIME:
10 minutes

SERVES:

6-8

TOTAL COOKING TIME:

1-2 Days
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INGREDIENTS
  • 1/2 lb carrots
  • 1/2 lb daikon
  • 1 tbsp + 1/2 tsp salt, divided
  • 1 cup water
  • 3/4 cup distilled white vinegar
  • 1/4 cup sugar
  • 1 chili pepper, thinly cut
  • 1 large garlic clove, sliced

DIRECTIONS

  1. 1.
    Thinly juilien cut carrots and daikon.
  2. 2.
    Using a large mixing bowl, add carrots and daikon. Add 1 tbsp salt. Mix well and let this rest for 20 minutes.
  3. 3.
    After 20 minutes, rinse carrots and daikon over cold water. Dry carrots and daikon with paper towels. Set aside.
  4. 4.
    Make pickle brine using a large mason jar. Add distilled white vinegar, sugar and 1/4 tsp salt. Mix well until sugar and salt fully dissolve.
  5. 5.
    Add cut carrots, daikon, chili pepper, garlic slices into pickle brine.
  6. 6.
    Close jar cover. Store in refrigerator for 1-2 days prior to using. Pickle will last 3-4 weeks stored in refrigerator.