Quick and Easy Vietnamese Carrot and Daikon Pickle Recipe (Do Chua)

This is a incredibly easy to make pickle. There's no boiling, roasting or cooking. All you have to do is slice the carrots and daikon radish and soak them in a brine made with white vinegar, sugar, salt and water. You're done. You only need to marinate the pickle in their brine for about an hour before they’re ready to eat.

This healthy pickle is great for starter/appetizer or meal companion such as banh mi (Vietnamese sandwich). Yet, this is very low sodium and fat free. 

2 carrots, peeled and cut into matchsticks

1 lbs daikon radish, peeled and cut into matchsticks

1/2 cup sugar

1 tsp salt

1 1/2 cup white vinegar

1 cup warm water

In a mixing bowl, put carrot and daikons then sprinkle them with salt. Knead them with hands for about 2-3 minutes to expell their water. Soon some liquid will pool at the bottom of the bowl. Stop kneading when the vegetables are wilted. Drain them in a colander and wash them under cold running water.  Press the vegetables gently to drain the extra water.  Put them in a quart jar.

In a bowl, mix sugar, vinegar and water. Stir them to dissolve the sugar. Pour this liquid over the vegetables. Make sure the liquid cover vegetables completely. Set aside and let stand at least 1 hour before serving/eating. Keep the jar in the fridge. They will keep for about 4 weeks.