This crispy Asian-style refrigerated pickle combination (do chua) is best known as an addition to banh mi sandwiches. You can also add cucumber and onions, if you like. This also works well with BBQ pork or as a rice side. They will keep for 4 weeks in the refrigerator.
Ingredients
- 4 cups warm water
- ¾ cup rice vinegar
- 3 tablespoons sugar
- 2 tablespoons salt
- ½ pound carrots, julienned
- ½ pound daikon radish, julienned
Directions
Step 1
Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
Step 2
Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 28 | |
% Daily Value * | |
Total Fat0g | 0% |
Sodium1416mg | 62% |
Total Carbohydrate7g | 3% |
Dietary Fiber1g | 4% |
Total Sugars5g | |
Protein0g | |
Vitamin C6mg | 32% |
Calcium15mg | 1% |
Iron0mg | 1% |
Potassium125mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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