Vietnamese Pickled Carrots and Daikon (Do Chua)

For a 350 ml (12 oz)  jar:
  • 1 medium-sized carrot, julienned
  • 1 small daikon, julienned (not grated)
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 60 to 120 ml (1/4 to 1/2 cup) white vinegar (preferably rice wine vinegar)

  1. The measurements listed are guidelines. More specifically an experienced cook, after julienning the vegetables, will spread them out in a shallow bowl, sprinkle just enough sugar for a light coating. A light pinch of salt and enough vinegar to submerge about half the vegetables.
  2. After about 15 minutes or so, stir the vegetables so the vinegar is mixed. The carrots and daikon should be lightly pickled after about half an hour.
  3. Store extra pickles in a glass jar and pour the extra vinegar in the jar. 
  4. Add enough vinegar to fill the jar halfway and fill up the rest with water. Screw the lid on tightly. 
  5. Store in fridge. Label the contents including the date made.