Chef Martin Yan
Vietnamese Daikon & Carrot Pickles (Do Chua)
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Category
Side Dish
Servings
2-4 servings
Author:
Chef Martin Yan
Ingredients
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1/2 white vinegar
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1/4 cup sugar
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¼ teaspoon salt
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1 Daikon radish, cut into matchsticks
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1 Organic Carrot, cut into matchsticks
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2-3 Serrano Peppers*, thinly sliced
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1/2 cup chopped Organic Cilantro
Directions
Combine vinegar, sugar and salt in a saucepan; cook over low heat until sugar is dissolved. Remove from heat and let cool.
Place Daikon, carrot, peppers and cilantro in a glass jar. Pour cooled vinegar mixture to cover all vegetables.
Cover and refrigerate for at least 4 hours or overnight.
Copyright Yan Can Cook, Inc., 2014
Recipe Note
*Wear clean gloves when handling hot peppers. Do not touch your eyes or skin while handling peppers, and wash hands and arms thoroughly once pickles are made.
*Carefully remove the veins of the peppers to reduce the heat level. Seeds do not contain the heat.
*Please see under Recipes, Cooking Tips- Chiles, Handling Fresh and Chiles, Burn Relief
Filed in:
Chef Martin Yan,
Chinese New Year,
Daikon,
Do Chua,
Lunar New Year,
Nosh,
Organic Carrot,
organic Cilantro,
Pickles,
Serrano Peppers,
Side,
Side Dish,
Vietnamese,
Yan Can Cook
