Main Dishesbonappetit
Ðồ Chua Pickle
This is the everyday Vietnamese pickle that you've seen and eaten countless times in banh mi, on rice plates, and in other dishes. Quick to make, easy to enjoy.
👥 6 Servings👤 Andrea Nguyen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●colander
📝 Preparation Steps
1
Toss 2 lb. daikon (about 1), peeled, cut into 3x¼" matchsticks, 12 oz. carrots (about 6 medium), trimmed, peeled, cut into 3x¼" matchsticks, 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, and 4 tsp. sugar in a medium bowl to combine. Let sit ⏱️ 20 minutes. You should be able to bend a piece of daikon to make the ends touch without it breaking. (If you need to speed up the process, you can massage and knead vegetables with your hands until softened, about ⏱️ 3 minutes.)
. daikon (about 1), peeled, cut into 3x¼" matchsticks2 lb. carrots (about 6 medium), trimmed, peeled, cut into 3x¼" matchsticks12 oz. Diamond Crystal or 2½ tsp. Morton kosher salt4 tsp
2
Rinse vegetables in a large mesh sieve or colander under running water, then press or shake to expel excess moisture. Divide between two 1-qt. glass jars or airtight containers.
3
Stir 2½ cups distilled white vinegar, remaining 1 cup sugar, and 2 cups lukewarm water in a medium bowl until sugar is dissolved. Pour into jars to cover vegetables; reserve any excess for making salad dressing (you may have about 1 cup liquid left over). Cover and let sit at least ⏱️ 1 hour at room temperature. Drain before using. Do ahead: Vegetables can be pickled 1 month ahead. Chill.
½ cups distilled white vinegar2
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