Vietnamese Pickled Carrots and Daikon (Đồ Chua)

Ingredients

Instructions

1. 1Wash five pint jars in hot soapy water or the dishwasher, keep them hot, boiling 10 minutes first if the process time is under 10 minutes, and simmer new lids per the manufacturer's instructions.
2. 2Cut 1 pound carrots and 1 pound daikon into thin matchsticks, toss with 3 tablespoons salt, let stand 20 minutes to draw out excess water, then rinse briefly and pat dry.
3. 3In a stainless steel pot, combine 2 cups vinegar, 2 cups water, 1 cup sugar, and 1 tablespoon salt, and bring to a full rolling boil, stirring until dissolved.
4. 4Pack the carrot and daikon matchsticks tightly into the hot jars.
5. 5Pour the boiling brine over the vegetables, keeping them submerged and leaving 1/2 inch of headspace.
6. 6Remove trapped air bubbles, add brine as needed to maintain 1/2 inch headspace, wipe the rims, center the lids, and screw bands fingertip-tight.
7. 7Process pints for 10 minutes in a boiling-water canner with jars covered by 1 to 2 inches of water, timed from a full rolling boil, adding 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8. 8Let jars sit in the turned-off canner 5 minutes, then move to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Verify each lid has sealed, remove the bands, and label with contents and date.
10. 10Store sealed jars in a cool, dark place for up to 1 year; flavor is best after resting 1 to 2 weeks; refrigerate after opening.
11. 11Do not cut the vinegar with extra water beyond this recipe, since the stated acidity is what makes it safe for water-bath canning.