Vietnamese Daikon & Carrot Pickles Recipe (Đồ Chua)
Recipe: https://recipestripper.com/recipes/3c55d64a-63d5-4b99-9208-03b958c334a5
Original source: https://www.hungryhuy.com/vietnamese-pickled-daikon-carrot-recipe-do-chua/
Recipe image: https://cdn.shortpixel.ai/spai2/q_lossless+ret_img+to_auto/www.hungryhuy.com/wp-content/uploads/jarred-do-chua.jpg

The pickly crunch you should master since it's in so many Vietnamese recipes. Luckily Vietnamese pickles (Đồ Chua) is cheap and easy to make!
Yield: 3
Prep time: PT20M
Total time: PT4340M

Ingredients
- 1/2 lb daikon radish
- 1/2 lb carrots
- 1 tbsp salt
- 1/2 c water
- 5 tbsp granulated white sugar
- 4 tbsp distilled vinegar
- filtered water

Instructions
1. Peel 1/2 lb daikon radish and 1/2 lb carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
2. In a large bowl, sprinkle with 1 tbsp salt evenly and toss to evenly coat. Let it sit on the counter for 15 minutes to pull moisture out of the veggies.
3. Rinse thoroughly in sink to remove salt. In small handfulls, squeeze hard to remove as much moisture as you can.
4. Add daikon and carrot to jars, filling almost to the top.
5. [Vinegar Solution] Bring 1/2 c water to a boil then add 5 tbsp granulated white sugar, mix to dissolve, then add 4 tbsp distilled vinegar.
6. [Vinegar Solution] Pour this liquid evenly into your jars. Add just enough filtered water to submerge the veggies.
7. [Vinegar Solution] Screw on the lids, store at a sunny window until pickled to your taste, checking every 12 or 24 hours. It usually takes 2-5 days depending on the temperature. In the cold spring about 65 °F outdoor temperature, it took ~3 days to reach a level of pickling I liked before moving jars to the fridge.
8. [Vinegar Solution] Refrigerate when ready, for up to 4 weeks, or until too sour or veggies lose their crunch.