Vietnamese Daikon & Carrot Pickles Recipe (Đồ Chua)
The pickly crunch you should master since it's in so many Vietnamese recipes. Luckily Vietnamese pickles (Đồ Chua) is cheap and easy to make!
Servings: 3 small jars
Calories: 532kcal
Ingredients
- 1/2 lb daikon radish peeled
- 1/2 lb carrots peeled
- 1 tbsp salt
Vinegar Solution
- 1/2 cup hot water to dissolve 5 tablespoons sugar
- 1 cup water
- 4 tbsp distilled vinegar
Instructions
- Peel daikon and radishes
- Cut with a mandolin slicer medium to small matchsticks
- Sprinkle salt and toss well.
- Soak for 15 minutes.
- Rinse thoroughly and slightly squeeze to remove excess moisture.
- Add to jars, filling almost to the top.
Vinegar Solution
- Dissolve sugar in hot water, then combine with remaining vinegar and water.
- Add vinegar solution to jars to fully submerge daikon & carrots.
- Screw on the lids, store at room temperature until pickled to your taste, checking every 12 or 24 hours.
- Refrigerate when ready, for up to 3 weeks, or until too sour or veggies lose their crunch.
Notes
12/6/2012 - I prefer the taste of daikon to the carrots in this. You can mix up the ratios of each to your own liking. I like around 85% daikon and 15% carrots.
Nutrition
Calories: 532kcal | Carbohydrates: 131g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 7195mg | Potassium: 1241mg | Fiber: 10g | Sugar: 116g | Vitamin A: 37889IU | Vitamin C: 63mg | Calcium: 136mg | Iron: 2mg