Do chua (vietnamese marinades)

Name: Do chua (vietnamese marinades)
Yield: 4 500ml jars
Cuisine: American
Ingredients: 1 large daikon, cut in 4" long thin sticks; 2 large purple radish, cut in 4" long thin sticks; 6 large carrots, cut in 4" long thin sticks; 2 cup water; 2 cup white vinegar; 1 cup white sugar; 1 thumb fresh ginger, cut in slices; 4 whole dry chili peppers; 4 anise stars; 4 tablespoon sichuan pepper corns; 4 tablespoon pickling salt

My version of it 😊

My version of it 😊

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Ingredients

4 500ml jars

1large daikon, cut in 4" long thin sticks
2large purple radish, cut in 4" long thin sticks
6large carrots, cut in 4" long thin sticks
2 cupwater
2 cupwhite vinegar
1 cupwhite sugar
1thumb fresh ginger, cut in slices
4whole dry chili peppers
4anise stars
4 tablespoonsichuan pepper corns
4 tablespoonpickling salt

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Steps

1

Combine water, vinegar, sugar and ginger in a pot and bring to boil.
2

Put 1 anise star in each jar, crush it with wooden spoon, add 1 tablespoon of pickling salt, 1 tablespoon of sichuan pepper corns and 1 whole de chili pepper to each jar.
3

Fill in the jars with veggies, making sure they are compact and cover with hot liquid, leaving 1/2" of empty space till opening.
4

Proceed with sterelisation.
5

Let marinate 1 month before opening.
6

Enjoy!