Cookbook author Andrea Nguyen calls these salty-sweet pickled carrots and daikon “any day Viet pickles” because they’re just that versatile. Photo by Zachary Zavislak
A jar of do chua (“sour stuff”) adds color, crunch, and tang to banh mi. Daikon is classic but can be swapped out for purple turnips or slices of more-colorful radishes. If the pickles turn stinky as they age, open the jar and let it air out for 15 minutes before using.
What You Will Need
Yield: Makes about 3 Cups
Time:
1 hour, 30 minutes
Ingredients
- 1 lb. fresh daikon, cut into 3x1/4-inch strips (3 1/3 cups)
- 2 medium carrots, peeled and cut into 3x1/8-inch strips (1 1/2 cups)
- 1 tsp. fine sea salt
- 1/2 cups plus 2 tsp. sugar, divided
- 1 1/4 cups distilled white vinegar
Instructions
- In a medium bowl, add the daikon and carrots; toss with the salt and 2 teaspoons of sugar. Set aside until you can bend a piece of daikon so the tips touch without breaking, about 20 minutes. Rinse the vegetables well with cold water, then drain, squeezing to expel any excess liquid. Transfer the vegetables to a quart jar.
- In a medium bowl, stir the remaining ½ cup sugar with the vinegar and 1 cup of water until the sugar is dissolved. Pour enough of the liquid into the jar to completely cover the vegetables, discarding any excess. Set aside the jar at room temperature for 1 hour, then use the pickles immediately, or cover and refrigerate for up to 1 month.