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Vietnamese Daikon & Carrot Pickles Recipe (Đồ Chua)
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Prep Time
20m
Cook Time
-
Total Time
20m
This Vietnamese Daikon & Carrot Pickles recipe, also known as Đồ Chua, combines crunchy daikon radish and carrots with a sweet and tangy vinegar solution. The result is a refreshing and flavorful condiment that is perfect for adding a punch of flavor to banh mi sandwiches, tacos, or salads.
Ingredients
Servings:
3
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Vinegar Solution
Steps
1
Peel daikon and carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
2
In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.
3
Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can.
4
Add to jars, filling almost to the top.
5
Boil water then add sugar, mix to dissolve, then add vinegar.
6
Pour this liquid evenly into your jars. If needed, add extra room temp water to barely fully submerge the veggies.
7
Screw on the lids, store at room temperature until pickled to your taste, checking every 12 or 24 hours. It usually takes 2-5 days depending on the temperature.
8
Refrigerate when ready, for up to 3 weeks, or until too sour or veggies lose their crunch.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories55kcal2%
-
Fat0g0%
-
Saturated Fat0g0%
-
Carbohydrates13g0%
-
Fiber1g0%
-
Sugar10g0%
-
Protein0g0%
-
Cholesterol0mg0%
-
Sodium1,276mg63%
Percent Daily Values are based on a 2,000 calorie diet.