Vietnamese Pickled Carrots and Daikon (Do Chua)

I'd make a vegetable joke, but you guys might not carrot all. Pickled carrots and daikon are a signature addition to Vietnamese dishes. If you've ever had Vietnamese food, you've probably caught a glimpse of this colorful condiment. These crunchy pickled vegetables are best known as an addition to banh mi (Vietnamese sandwiches), but they're a tasty snack all on their own and they also go well with spring rolls, vermicelli dishes, savory crepes...the list goes on!

SERVES: 10
PREP TIME: 10 MINS COOK TIME: 0 MINS TOTAL TIME: 10 MINS

Ingredients

• 4 medium carrots, julienned

• 1 medium daikon radish, julienned

• 2 cups boiling water

• 1 cup vinegar

• 1 cup white sugar

Instructions

1. Place carrots and daikon into canning jars.

2. Stir water, vinegar, and sugar until sugar is dissolved.

3. Pour the mixture over the vegetables, being sure to cover them. Cover the jars and place in the refrigerator for 30 minutes.

Notes

• Pickled carrots and daikon will last for one month.