a jar of Vietnamese do chua / pickles
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5 from 10 votes

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!
Prep Time20 mins
Pickling3 d
Total Time3 d 20 mins
Course: Sides
Cuisine: Vietnamese
Keyword: carrots, daikon, pickles, radish
Servings: 3 small jars
Calories: 532kcal
Author: Hungry Huy

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