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!
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
3 tablespoons vinegar (chili vinegar, if possible)
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!