Vietnamese Carrot and Daikon Radish Pickles (Đồ Chua) Recipe
Vietnamese Pickles with Carrot and Daikon Radish (Đồ Chua) are a classic tangy and slightly sweet preserved vegetable dish. Perfectly balancing crisp carrots and daikon radish soaked in a lightly sweetened, vinegary brine, these pickles add vibrant crunch and flavor to banh mi sandwiches, salads, or as a refreshing side dish. Easy to prepare and requiring minimal ingredients, these pickles develop optimal taste after a few days of refrigeration, providing a bright, sour, and slightly pungent complement to many Vietnamese dishes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours 15 minutes
- Yield: 10 servings
- Category: Pickling
- Method: No-Cook
- Cuisine: Vietnamese
Ingredients
Vegetables
- 1/2 lb carrots, julienned or cut into thin match-like strips
- 1/2 lb daikon radish, cut into thin match-like strips
Pickling Brine
- 4 cups slightly warm water (warm enough to dissolve salt and sugar)
- 3 tablespoons sugar
- 2 tablespoons salt
- 1/2 to 3/4 cup distilled white vinegar or rice vinegar (adjust to taste)
Instructions
- Prepare vegetables: Julienne or cut the carrots and daikon radish into thin match-like strips and set aside.
- Make pickling brine: In a large pitcher or bowl, combine the warm water, sugar, salt, and start with 1/2 cup vinegar. Stir until the sugar and salt are completely dissolved. Taste the mixture, and if you prefer a tangier flavor, gradually add more vinegar up to 3/4 cup.
- Pack vegetables in jar: Place the prepared carrots and daikon into a clean, sterile jar, then pour the vinegar mixture over them until fully submerged.
- Refrigerate to pickle: Cover the jar and refrigerate for at least overnight. For best flavor, let pickles sit for 3 to 5 days. The longer they sit, the more flavorful and pungent they become. They can be stored for up to 3 weeks in the refrigerator.
- Serve: Enjoy the pickles in banh mi sandwiches, as a side dish, or alongside salads to add a refreshing tang and crunch.
Notes
- Use distilled white vinegar or rice vinegar according to your taste preference, adjusting the acidity.
- Ensure the jar used is clean and sterile to prevent spoilage and extend shelf life.
- If you want less pungent pickles, consume them after just 1 day in the refrigerator.
- This recipe yields pickles that can be safely stored for up to 3 weeks refrigerated.
