Vietnamese Pickled Daikon Radish and Carrots recipe

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Ingredients

4 cups warm water
¾ cup rice vinegar
3 tablespoons sugar
2 tablespoons salt
½ pound carrots, julienned
½ pound daikon radish, julienned

Nutrition Info

27.9 calories
carbohydrate: 6.9 g
cholesterol: : -
fat: 0.1 g
fiber: 1 g
protein: 0.3 g
saturatedFat: : -
servingSize: -
sodium: 1415.7 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.

  2. 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.

Recipe Yield

10 servings

Recipe Note

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.

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