How to make: Đồ chua (Vietnamese Pickled Carrots and Daikon)

Have you ever wondered how to make Vietnamese pickled carrots and daikon (aka Đồ Chua) that you see in banh mi sandwiches or in your favorite viet dish? Look no further-I got you!
This bright and delicious pickled vegetable recipe can be made in less than 10 minutes and stays fresh in the refrigerator for weeks!
Printable recipe and more pairings: takestwoeggs.c...
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I recommend this Vegetable Peeler for the perfect size and to save time: shorturl.at/gjrWX
Servings: 10+
📝 Ingredients
▢ 2 Large Carrots (½ lb)
▢ 1 Large Daikon( ½ lb)
▢ 1 tsp (5g) salt
▢ ½ cup + 2 tsp (120g) sugar
▢ 1 ¼ cup (315 g) distilled white vinegar
▢ 1 cup (250g) water
👩🏻‍🍳 Instructions
1. Prepare the Vegetables
00:16 Peel then julienne the carrots and daikon into thin sticks. Combine in a large bowl and mix together.
2. Mix the Pickling brine
00:52 In a mixing bowl, mix together the salt, sugar, distilled white vinegar, and lukewarm water. Mix until the sugar and salt dissolve.
3. Pickle the vegetables
01:17 In a pickling jar, add the shredded carrots and daikon until ¾ full. Pour in the vinegar mix until the carrots and daikon are completely covered in the liquid. Cover the jars and pickle in the refrigerator overnight before serving.
*** These pickles can last up to 3 weeks in the refrigerator.
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[@meganpham-fn2kv]

Yum!! My favorite