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vietnamese pickled daikon and carrots for banh mì (do chua) recipe

Name: Vietnamese Pickled Daikon and Carrots for Banh Mì (Do Chua) Recipe
Yield: Makes about 1 quart
Cuisine: Vietnamese
Ingredients: 1 large carrot, peeled, cut into strips 1/8th-inch square and 3 inches long (about 2 cups); 1 medium daikon radish, peeled, cut into strips 1/8th-inch square and 3 inches long (about 2 cups); 1/4 cup sugar; 1 tablespoon kosher salt; 1 cup water; 1/2 cup rice wine vinegar

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Servings: 1

Author : J. Kenji López-Alt

banh mi carrot daikon

Ingredients

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1 large carrot, peeled, cut into strips 1/8th-inch square and 3 inches long (about 2 cups)1 medium daikon radish, peeled, cut into strips 1/8th-inch square and 3 inches long (about 2 cups)1/4 cup sugar1 tablespoon kosher salt1 cup water1/2 cup rice wine vinegar

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Instructions

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Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Pack vegetables into a quart-sized mason jar. Pickles can be used immediately, or for best results, seal jar and refrigerate at least overnight and up to 1 week.