Carrot and Radish Pickles / Do Chua
These tasty Carrot and Radish Pickles (Do Chua) are staple condiments accompanying many classic Vietnamese dishes. The pickles are added to sandwiches, dipping sauces, rice plates, noodle bowls and salads. Surprisingly easy to make, this refrigerator pickles recipe uses distilled white vinegar which is easy to find and inexpensive. No lengthy fermentation time here. You can enjoy these tangy and crunchy Carrot and Radish Pickles in as little as 1 hour of pickling. Enjoy the recipe!
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium carrot
- 3 inch section Daikon radish
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 1/2 tsp salt
Instructions
- 1
Remove the skin from the carrot and radish using a vegetable peeler. Rinse the vegetables with cold water and pat dry using paper towels.
- 2
Cut the carrot into sections about 2 1/2 - 3 inches long. Cut a section of radish about the same length as the carrots. (Depending on the thickness of the radish, you may need two sections.)
- 3
Select the medium shredding blade and attach to the mandoline.
- 4
Shred the radish into a large bowl. Use your fingers to separate the shredded radish. Shred the carrots into the same bowl. Toss together to combine the vegetables.
- 5
In a medium cup or bowl, add the white vinegar, water, sugar and salt. Stir together until the sugar is dissolved.
- 6
Transfer the vegetable mixture into 2 (1 pint) jars, dividing it evenly between the jars.
- 7
Pour the pickling liquid into the jars, dividing it evenly between the jars.
- 8
Use a spoon to press down on the vegetables and immerse them in the liquid.
- 9
Cover the jars with lids.
- 10
Refrigerate for at least 1 hour, longer or overnight improves the flavor.
- 11
Store in the refrigerator for up to 1 month.