Vietnamese Pickled Carrot and Daikon (Đồ Chua)

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Prep Time 15

Pickling time 2

Calories 530

Wash the jar. Wash a 1 litre jar (or 2 500ml jars and lid thoroughly with hot soapy water, then rinse and dry them well.
Cut the carrot and daikon. Peel and cut the carrot and daikon to your preferred thickness.
Add salt. Add 2 table spoons of salt to the carrot and daikon mixture in a mixing bowl (this may seem like alot of salt, but don't worry we will be washing the salt off). Thoroughly mix the salt through the carrot and daikon. Let it sit for 20 minutes to draw out any excess moisture
Rinse. After 20 minutes, drain out the liquid from the bottom of the bowl and rinse carrot and daikon under water to get rid of the saltyness.
Make pickling liquid. Combine the sugar and warm water in a jug (or measuring jug) and stir until the sugar has completely dissolved. Add the white vinegar and stir again. Use warm rather than boiling water.
Fill the jar. Place the carrot and daikon into the jar then fill it with the picking liquid. Ensuring the liquid covers the carrots and daikon. If you're running short, add equal parts of water and vinegar as a top up.
Chill. You and the pickle jar. Leave the pickle jar in the fridge ready for your next Vietamese feast.

For finely grated - wait 30 minutes

For thin match sticks - wait 2 hours

For thick matchsticks/batons - wait 12 hours