Vietnamese Pickled Daikon And Carrots For Banh Mì (Do Chua) Recipe
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Servings: 1
Author : J. Kenji López-Alt
Ingredients
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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.