Pickled Vegetables

Dồ Chua

Preparation info
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By Luke Nguyen

Published 2009

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  • 625 ml (21½ fl oz/ cups) rice vinegar
  • 440


In a saucepan, combine the rice vinegar, sugar and 1 tablespoon salt, stir well and bring to the boil. Remove from the heat and set aside to cool.

Cut the cucumbers in half lengthways and scrape out the seeds with a spoon. Cut the cucumber, carrot, daikon and celery into