Daikon-Carrot Pickle (Do Chua)

Name: Daikon-Carrot Pickle (Do Chua)
Cuisine: Asia, Vietnamese
Ingredients: 12 ounces, daikon radish, peeled and shredded (about 3 cups); 3 , carrots, peeled and shredded (about 2 cups); 1 teaspoon plus ⅓ cup, sugar, divided; 1 1/4 teaspoons, table salt, divided; 3/4 cup, distilled white vinegar; 1/2 cup, water

Asia
Vietnamese
Fruits & Vegetables
Vegetables

By Andrew Janjigian ･ Appears in Cook's Illustrated May/June 2020

Quick-pickled carrot and daikon adds a tangy, crunch to Vietnamese dishes.

SERVES 6

TIME 40 minutes, plus 30 minutes resting

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