You don’t need to get a banh mi (Vietnamese sandwich) to enjoy pickled daikon and carrot. Make do chua (pickled daikon and carrot) with just a few pantry ingredients and enjoy it as a cool and crunchy side instead of coleslaw or sauerkraut.
VIETNAMESE DAIKON AND CARROT PICKLES
- 1/2 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 lb. daikon
- 1 lb. carrot
- 1 Tbsp. Hawaiian salt
In a small bowl, combine vinegar, water, and sugar. Stir to dissolve sugar then set aside. Peel daikon and carrot. Slice each into thick matchsticks then toss with salt in a medium bowl. Let stand 15 minutes. Drain vegetables and squeeze firmly to remove excess liquid. Place in a quart-sized Mason jar and add vinegar mixture. Place lid on jar and refrigerate three days.