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: 125.84kcal
Ingredients
- 1/2 lb daikon radish
- 1/2 lb carrots
- 1 tbsp salt
Vinegar Solution
- 1/2 c boiling water
- 5 tbsp granulated white sugar
- 1 cup water
- 4 tbsp distilled vinegar
Instructions
- Peel daikon and radishes, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
- In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.
- Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can.
- Add to jars, filling almost to the top.
Vinegar Solution
- Boil water then add sugar, mix to dissolve, then add vinegar.
- Add the liquid to jars to fully submerge daikon & carrots. Add extra water if needed to cover the veggies.
- 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.
- 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
Serving: 0g | Calories: 125.84kcal | Carbohydrates: 30.35g | Protein: 1.16g | Fat: 0.26g | Saturated Fat: 0.05g | Sodium: 2400.06mg | Potassium: 413.53mg | Fiber: 3.33g | Sugar: 25.44g | Vitamin A: 12629.51IU | Vitamin C: 21.09mg | Calcium: 45.36mg | Iron: 0.53mg