Vietnamese Pickles with Carrot and Daikon Radish (Do Chua)

Taste the brine before you finish the final pickles. If you like your pickles more sweet, add a few teaspoons of sugar. Personalizing these pickles to your taste will make them extra special.

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Name: Vietnamese Pickles with Carrot and Daikon Radish (Do Chua)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Asian
Ingredients: 1/2 pound Carrots Julienned; 1/2 Pound Daikon Radishes Julienned; 4 cups Water Slightly warm enough to dissolve the salt and sugar; 3 tablespoons Sugar; 2 tablespoons Salt; 6 tablespoons Rice vinegar Can use Distilled Vinegar (Optional)

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INGREDIENTS

1/2 pound Carrots ; Julienned
1/2 Pound Daikon Radishes ; Julienned
4 cups Water ; Slightly warm enough to dissolve the salt and sugar
3 tablespoons Sugar
2 tablespoons Salt
6 tablespoons Rice vinegar ; Can use Distilled Vinegar (Optional)

INSTRUCTIONS

In large pitcher or large bowl, mix water, vinegar, sugar and salt till everything is dissolved and combined well.

Place carrots and daikon in a clean, sterile jar and fill vinegar till jar is full.

Cover jars and set in the refrigerator to pickle for about 3 days. I like my pickles to sit for at least 3 days so that the carrots and daikon become more flavorful and sour. Pickles can last for about 3 weeks in the fridge.

NOTES

Use clean and sterile Mason Jars to store the Pickles in.

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Nutrition

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Serving Size: 1 Serving (4036g)
Recipe Makes: 1 Servings

Calories: 1352
Calories from Fat: 10 (1%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 291468.8mg		10051 %
Potassium 11258.8mg		296 %
Total Carbohydrate 155.8g		46 %
	Dietary Fiber 10g	40 %
	Sugars, other 145.8g
Protein 178.5g		255 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1352

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