Vietnamese Pickled Carrots and Daikon - Cách Làm Đồ Chua

Ingredients & Cooking Directions for Vietnamese Pickled Carrots and Daikon

Kitchen Equipment used in this Video

Clear bowls: http://amzn.to/2nAy4Um

Whisk: http://amzn.to/2mYXtbX

Food processor: http://amzn.to/2mYNh3n

Glass jars: http://amzn.to/2mSwux4

Measuring cup: http://amzn.to/2niHwi5

Cutting board: http://amzn.to/2nByQka

Knife:  http://amzn.to/2mYNhQK

Vegetable peeler: http://amzn.to/2mYmWCF

Cooking gloves: http://amzn.to/2mcNotv

Estimated servings: Makes about 7 cups

2 ½ cups warm water

1 cup white vinegar 

2 tablespoons sugar 

1 tablespoon salt 

1 Jalapeño pepper

1 Fresno pepper

1 pound carrots

1 pound daikon

1. In a large measuring cup, combine water, vinegar, sugar and salt whisking until salt and sugar dissolves. Set aside.
2. Remove seeds and ribs from peppers and slice in thin strips. Set aside.
3. Peel and shred carrots and daikon. Place vegetables and peppers in a bowl and mix them up.
4. Add peppers and vegetables in a jar with an air-tight lid and pour in the liquid over the vegetables.
5. Pickles can be used immediately, or for best results, seal container and refrigerate at least overnight. Pickles can last for about 3 weeks in the fridge.

Enjoy!