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Pickled Carrots and Daikon: The All-Purpose Side
Rate this recipeDo chua pickles are the most versatile side of all, served with banh mi, fresh spring rolls, grilled pork sausage, braised pork and more, adding flavour to the main dish. With just simple ingredients, you can make a perfect accompaniment for the family.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
3
Time
45 minutes
Servings
6
Level
Easy
Ingredients
Carrots
800 g
Daikon
800 g
Vinegar
500 ml
Implementation Steps
01
Wash the ingredients thoroughly:
- Peel the carrots and cut them into strips about 5 cm long.
- Peel the daikon and cut it into strips about 5 cm long.
You can also use a peeler, or carve decorative patterns as you like.
- Peel the carrots and cut them into strips about 5 cm long.
- Peel the daikon and cut it into strips about 5 cm long.
You can also use a peeler, or carve decorative patterns as you like.
02
Soak the carrots and daikon in a basin of salt water, mix well and leave for about 30 minutes.
They're ready when the strips are flexible enough to bend.
They're ready when the strips are flexible enough to bend.
03
Rinse the carrots and daikon again with water and put them all into a glass jar for pickling.
Mix the vinegar, sugar and boiling water, then pour it into the jar until the vegetables are covered.
Close the lid and leave to pickle for 1 day, and they're ready to eat.
So simple, right?
Mix the vinegar, sugar and boiling water, then pour it into the jar until the vegetables are covered.
Close the lid and leave to pickle for 1 day, and they're ready to eat.
So simple, right?
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Pickled Carrots and Daikon: The All-Purpose Side