Pickled carrots and daikon (Đồ Chua)

Name: Pickled carrots and daikon (Đồ Chua)
Ingredients: carrots; daikon; ½ cup sugar; 2 teaspoons salt; 1 cup distilled white vinegar; 1 cup warm water (to dissolve the sugar)

mason jars pickle vegetarian vietnamese

Ingredients

Recipe

Julienne the carrots and the daikon radishes
Place the carrots and daikon radishes in a large bowl. Sprinkle with some sugar and salt. Use your clean hands to toss the carrots and daikon with the salt and sugar until well coated.
Continue to mix the carrots and daikon with your hands until they begin to soften, about 3 minutes. They are ready once you can bend a piece of daikon all the way over without it breaking
Transfer the carrots and daikon to a colander, rinse with cool water and drain well.
Make vinegar sugar mixture: In a 4 cup pyrex measuring cup mix together ½ cup of sugar, the white vinegar and the warm water, until the sugar dissolves. If you need to fill more containers just use the same basic ratio.
Pack the daikon and carrots tightly into your jar. Pour over the pickling liquid to cover. Seal. Refrigerate.
The pickles should sit at least overnight before eating; their flavor will improve with time. They should last 4 to 6 weeks in the refrigerator.