Do Chua — Vietnamese Quick Pickled Carrots and Daikon
4.6
(22)
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Servings: 3
Author : Lisa Le
Ingredients
Remove All · Remove Spices · Remove Staples
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Instructions
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Step 1
Divide julienned daikon and carrots into three sanitized pint-sized canning jars (500 mL)
Step 2
Stir boiling water, vinegar and sugar until sugar is dissolved.
Step 3
Pour mixture over carrots and daikon until covered. Screw on jar lids and store in fridge. You can use after 20 minutes of pickling. Store in fridge and use within a couple weeks.