Quick Pickled Carrots and Daikon are sweet and sour brined vegetable topping for the Vietnamese Banh Mi sandwich and other Asian cuisine. Also called Do Chua, pickled vegetables can be served immediately using the quick pickle process.
Stuff the sliced vegetables into several sterilized mason jars.
In a small sauce pot on medium-high heat, bring WHITE VINEGAR, RICE VINEGAR, WATER, SUGAR, and SALT just to a boil; remove from heat and carefully pour over veggies, filling to the rim of the jar.
Cool to room temperature; cover and refrigerate until ready to use.
Store up to 3 weeks in refrigerator.
Yield: 3 cupsServing size: 1/2 cupNutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist