These tasty Carrot and Radish Pickles (Do Chua) are staple condiments accompanying many classic Vietnamese dishes. The pickles are added to sandwiches, dipping sauces, rice plates, noodle bowls and salads. Surprisingly easy to make, this refrigerator pickles recipe uses distilled white vinegar which is easy to find and inexpensive. No lengthy fermentation time here. You can enjoy these tangy and crunchy Carrot and Radish Pickles in as little as 1 hour of pickling. Enjoy the recipe!
Remove the skin from the carrot and radish using a vegetable peeler. Rinse the vegetables with cold water and pat dry using paper towels.
Shred the radish into a large bowl. Use your fingers to separate the shredded radish. Shred the carrots into the same bowl. Toss together to combine the vegetables.
In a medium cup or bowl, add the white vinegar, water, sugar and salt. Stir together until the sugar is dissolved.
Transfer the vegetable mixture into 2 (1 pint) jars, dividing it evenly between the jars.
Use a spoon to press down on the vegetables and immerse them in the liquid.
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