Vietnamese Pickled Carrots and Daikon (Đồ Chua)
Vietnamese pickled carrots and daikon, or đồ chua, is a must-have side that you'd find stuffed inside of banh mi or paired with Vietnamese dishes like bún thịt nướng (grilled pork vermicelli). They are super easy to make and takes only 15 minutes of active prep time!
- Prep time
- 15 min
- Cook time
- Not listed
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound daikon radish (peeled (about ½ of a large one))
- ½ pound carrot (peeled (usually 1 large carrot))
- 2 teaspoons Kosher salt (or fine salt)
- 1 cup water
- ⅔ cups granulated sugar
- ½ cup white vinegar
Instructions
- 1
Using a mandolin, cut the daikon radish and carrots into thin, matchstick strips (aka julienne). Be very careful! The mandolin is very sharp! You can also julienne the vegetables by hand.
- 2
In a bowl, toss together the julienned radish, carrot, and salt until evenly coated. Let it sit for 3 to 5 minutes to extract excess moisture.
- 3
While waiting, make the pickling liquid by combining the water, sugar, and vinegar in a saucepan . Heat until the sugar completely dissolves, stirring occasionally. Remove from heat.
- 4
The radish and carrot should be ready at this point. Rinse with fresh water and drain well. Also, gently squeeze the vegetables to get rid of excess moisture.
- 5
Divide the radish and carrots amongst two sterilized 16 ounce jars. Evenly pour the prepared pickling liquid into the jars, making sure the vegetables are fully submerged.
- 6
Leave the pickled vegetables to cool completely before capping. Let it pickle at room temperature for up to 24 hours, or until they are pickled to your taste. Then, keep them refrigerated for up to 4 to 6 weeks.