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Vietnamese Pickled Carrots And Daikon Recipe

Đồ Chua Recipe (Vietnamese Pickled Carrots And Daikon)

Đồ chua, aka Vietnamese pickled carrots and daikon, is a common side dish served with other main dishes. Check out today's recipe to learn how to make it at home!
5 from 2 votes
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Course: Non-course Dish
Cuisine: Vietnamese
Keyword: Đồ Chua, Vietnamese Pickled Carrots And Daikon
Level of Difficulty: Easy
Dietary Preference: Dairy-Free, Gluten-free, Vegan, Vegetarian
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 3 hours 45 minutes
Servings: 10 servings
Calories: 124kcal

Equipment

  • Saucepan
  • Knife
  • Chopping Board
  • Glass Jar
  • Mixing Bowl
  • Wooden Spoon
  • Food Prep Gloves
  • Kitchen Towel

Ingredients

  • 1.3 pounds daikon
  • 0.9 pounds carrots
  • 0.5 pounds sugar
  • 12 fluid ounces vinegar
  • 2 teaspoons brown sugar
  • 1 teaspoon salt
US Customary - Metric

Instructions 

  • Rinse the carrots and daikon with clean water. Peel and slice them diagonally.
    Julienne the vegetables, cutting the carrot sticks thinner than the daikon sticks.
    Rinse The Carrots And Daikon
  • Season the daikon and carrots with brown sugar and salt.
    Mix well and marinate for 30 minutes.
    Season The Daikon And Carrots
  • In the meantime, place the saucepan on the stove. Add the vinegar and sugar to the pan.
    Boil the mixture, stirring it with a wooden spoon to dissolve the sugar. Once done, remove the vinegar solution from the heat and let it cool completely.
    Make The Vinegar Solution
  • After 30 minutes, squeeze the vegetables to remove excess liquid. Rinse them 2 to 3 times.
    Squeeze The Vegetables
  • Drain the vegetables.
    Drain The Vegetables
  • Pat the daikon and carrots with a clean towel to thoroughly dry them.
    Pat The Daikon And Carrots
  • After that, put the veggies in a glass pickle jar.
    Put The Veggies In Glass Jar
  • Pour the vinegar solution into jars. Seal the jars and pickle for at least 3 to 4 hours.
    Pickle The Vegetables
  • Enjoy!
    Serve Your Do Chua

Video

Notes

  • The total time is enough to make about 10 servings.
  • Feel free to adjust the amount of sugar, salt, and even vinegar to your liking.
  • You can use a vegetable peeler to quickly julienne the carrots and daikon. However, I prefer not to do this as I find the vegetable sticks a little too thin, which affects the dish’s texture.
  • To lengthen the shelf life of your pickles, try to squeeze out as much liquid as you can.
  • Some people like to add garlic and chili pepper to their recipe during pickling. You can try doing so if you want to add some spiciness to the dish.
  • Always use clean utensils when scooping the pickled vegetables out of the jars.
  • To store đồ chua, put the whole jar (sealed) in the fridge. It will last for about 1 month.

Nutrition

Calories: 124kcal | Carbohydrates: 30g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 274mg | Potassium: 267mg | Fiber: 2g | Sugar: 27g | Vitamin A: 6820IU | Vitamin C: 15mg | Calcium: 33mg | Iron: 0.4mg