Pickled Carrots and Daikon (Do Chua)

Pickled Carrots and Daikon

Next up is Everyday Pickled Carrots.  Daikon is optional.  Carrots by itself is sufficient but the daikon gives it a much more beautiful appearance which I believe is important when serving food.Because this is pickled, I thought it would be okay to keep it in the brine in the jars the first time I made this.  Don't do this.  After an hour of soaking the carrots and daikon, remove it from the brine and store for about 5 days.

I'm into pickling these days because I bought meself a mandolin.  Ah, yes!  Deadly looking thing juliennes like no other!

After my posts of accompaniments for Vietnamese dishes, I will post on actual recipes that use them.  Just you wait!

Vietnamese Food Recipe:  Pickled Carrots and Daikon

• 1 1/2 cups water
• 3/4 cup distilled white vinegar
• 1/2 cup sugar
• pinch of crushed red pepper (optional)
• 1 1/2 cups julienned carrots
• 1 1/2 cups julienned daikon

1. In a medium sauce pan, over medium-high heat, add water, vinegar, sugar and pepper if using.  Bring to a boil then lower heat for and simmer for about 5 minutes.
2. Allow to cool.
3. Scoop daikon and carrots from the brine and store or serve (should keep in the refrigerator for 5-7  days).