Vietnamese Pickled Carrots and Daikon (Đồ Chua) - Tangy Homemade Pickles
Learn how to make authentic Vietnamese pickled carrots and daikon (Đồ Chua) - a crisp, tangy side dish perfect for banh mi sandwiches and spring rolls.
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Cooking tools:
- Mandoline
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Mason jar
- Refrigerator
Ingredients
- 2 large carrots (approximately 225g)
- 1 large daikon radish (approximately 225g)
- 1 teaspoon salt
- 120g sugar (½ cup + 2 teaspoons)
- 315ml distilled white vinegar (1¼ cups)
- 250ml lukewarm water (1 cup)
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