Vietnamese Carrot and Daikon Pickle is one of the most delicious and often-used side-dish to have with Vietnamese Sandwich, Braised dishes, Rice, Noodles, etc!
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Vietnamese Carrot and Daikon Pickles (Đồ Chua)
For the pickle
- 1 1/2 lb carrot (peeled)
- 1 1/2 lb daikon (peeled)
- 2 tsp salt
- 4 garlic clove (peeled, optional)
For the pickled solution
- 1 cup sugar
- 1 cup vinegar
- 2 cup water
- 1 tsp salt
- Making the pickled solution: In a saucepan, whisk together all the pickled solution ingredients. Then bring it to a boil on high heat. Remove and let it cool down completely.
- Cut garlic cloves into thin slices. Set aside.
- Cut daikon and carrots into strips by using a wave knife or a knife. (Be sure to cut them into the same size.)
- Place them into a big bowl. Season with salt. Mix them up and let them rest for 30 minutes. (The salt will make the daikon and carrots release a lot of juice; our pickle will be really crunchy.)
- Dump out the juice. Rinse daikon and carrots with tap water for a few times until no more salty taste. Then place them into a colander and toss to remove as much excess water as possible.
- Place them into a clean jar until halfway. Then arrange half amount of garlic slices into the jar. Continue to place the rest of daikon and carrots into the jar and top with remaining garlic slices. Finally pour in the pickled solution into the jar until cover.
- Cover the top and it can be served in the next day. It can be stored for months if you place it into the fridge.
Garlic will give amazing flavor for the pickle. Love to hear from you. Please let me know your result!