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Pickled Daikon Radish and Carrot (Do Chua)


  • Yield: 2 quarts (64 ounces) 1x

Ingredients

Scale
  • 1 cup carrots (julienne cut or peeler sliced)
  • 1 cup Daikon Radish (julienne cut or peeler sliced)
  • 1/2 cup white vinegar
  • 1/2 cup rice vinegar
  • 1 cup water
  • 1/4 cup sugar
  • 1 tsp kosher salt

Instructions

  1. Julienne cut the daikon and carrot.
  2. Stuff carrots and daikon into a sterilized mason jar.
  3. In a medium saucepan, place the vinegars, water, sugar, and salt and bring just to a boil.
  4. Pour over the veggies to the top of the jar.
  5. Allow to cool to room temperature and then keep in the refrigerator for up to 3 weeks.

Notes

Source: The Kitchen Girl

  • Category: Relish/Condiment

Nutrition

  • Serving Size: 2 oz
  • Calories: 7
  • Fat: 0.01 g
  • Carbohydrates: 1.3 g
  • Protein: 0.06 g
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