Recipes - Vietnamese

Vietnamese Daikon And Carrot Pickles (Do Chua)
Do Chua


Vietnamese Daikon and Carrot Pickles (Do Chua) provides a sweet-sour component to many Vietnamese dishes. Get this recipe for Vietnamese pickle. Recipe by Asian Inspirations
Cooking Time:
Serves:3 to 4
Total time: 15mins - 30mins
Course: Side
Cook Method: Pickle
Cuisine: Vietnamese









Ingredients:

250g daikon (radish)
250g carrots
2 tbsp salt

Pickling Vinegar

120ml hot water (to dissolve)
5 tbsp sugar
240ml water
5 tbsp distilled vinegar




Steps:

1. Cut carrots and daikon to sticks of desired length.
2. Sprinkle salt over carrot and daikon sticks and toss to mix well. Set aside for 15-30 mins.
3. Rinse thoroughly with water and squeeze gently to remove excess liquid. Arrange carrot and daikon sticks in jars.
4. Dissolve sugar in hot water, add the remaining vinegar and water, and stir to combine.
5. Pour pickling vinegar into the jars until the carrots and daikon is submerged. Seal and store at room temperature until pickled to taste; about 1-2 days.
6. When ready, refrigerate up to 3 weeks, or until veggies lose their crunch or become too sour.


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Vietnamese Daikon And Carrot Pickles (Do Chua)

Vietnamese Daikon And Carrot Pickles (Do Chua)

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Vietnamese Daikon and Carrot Pickles (Do Chua) provides a sweet-sour component to many Vietnamese dishes. Get this recipe for Vietnamese pickle. Recipe by Asian Inspirations

Cooking Time:
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Side
Cook Method: Pickle
Cuisine: Vietnamese
Ingredients

250g daikon (radish)
250g carrots
2 tbsp salt

Pickling Vinegar

120ml hot water (to dissolve)
5 tbsp sugar
240ml water
5 tbsp distilled vinegar

Instructions

1. Cut carrots and daikon to sticks of desired length.
2. Sprinkle salt over carrot and daikon sticks and toss to mix well. Set aside for 15-30 mins.
3. Rinse thoroughly with water and squeeze gently to remove excess liquid. Arrange carrot and daikon sticks in jars.
4. Dissolve sugar in hot water, add the remaining vinegar and water, and stir to combine.
5. Pour pickling vinegar into the jars until the carrots and daikon is submerged. Seal and store at room temperature until pickled to taste; about 1-2 days.
6. When ready, refrigerate up to 3 weeks, or until veggies lose their crunch or become too sour.

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