Easy Vietnamese Pickles

picture1021

These zippy, crunchy little pickles are traditionally called Do Chua, which translates literally as “by sour” from Vietnamese.  Made from carrot, daikon (a jumbo size member of the radish family), and galangal (similar to ginger, but more pungent), these pickles are delicious on salads, on sandwiches, or right out of the jar!  It only takes a few minutes to whip up a few jars of this lovely summer condiment.  Enjoy!

picture1013

Daikon and Carrots

Ingredients (makes 3 pints)

1 1/2 cups carrot, peeled and cut into matchsticks

3 cups daikon, peeled and cut into matchsticks

1 tablespoon minced fresh galangal root (or substitute ginger)

For the brine:

2 cups warm water

2 tablespoons sugar

1 tablespoon salt

picture1016

Fresh Galangal Root

 

3 tablespoons vinegar (chili vinegar, if possible)

Directions

Step 1) Distribute carrot, daikon, and galangal evenly between three, pint size mason jars.

Step2) Combine brine ingredients in a mixing bowl and stir until sugar and salt are dissolved.

Step 3) Ladle brine into jars.  Fill jars within 1/2 inch of top.

Step 4) Refrigerate for up to three months.  Wait at least one week to enjoy, for maximum flavor!

 

One thought on “Easy Vietnamese Pickles

  1. Pingback: Fish Tostadas | Crowded Earth Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s