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Pickled Daikon and Carrots

This pickled pair of root vegetables, also known as do chua, can be eaten as a side. But is most commonly used in Banh mi sandwiches and in salads. It’s tangy with a little bite from the daikon and brings adds brightness to the dishes that its used in.

You can use this to top my banh mi burger!

Time: 15 minutes (plus 1 day pickling time)
Yields: 2 cups

2 large carrots (1 lb)
1 small daikon (1/2 lb)
1 cup white vinegar
½ cup (plus 2 teaspoons) sugar
1 teaspoon salt
1 cup water

• Wash and peel the carrots and daikon. Cut into juliennes or use a shredder to shred into small, long pieces.
• Place in a bowl with 2 teaspoons of sugar and salt. Mix well and let sit for a few minutes until the vegetables have released their liquids. They will be pliable at this point.
• At the same time, heat vinegar, water, and the remainder of the sugar just until the sugar has completely dissolved.
• Place carrots and daikon into sterilized jars and fill the jars with vinegar mixture. Let cool completely. Cover with lid and place in the refrigerator overnight.
• Best if allowed to pickle at least one to three days.

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