vietnamese daikon and carrot pickles recipe

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The Best vietnamese daikon and carrot pickles recipe

I have been making Vietnamese daikon and carrot pickles for years now and they are always a hit in my house. These pickles are so simple to put together but they add such a bright and tangy crunch to any meal. My kids love them on banh mi sandwiches and I love that they are a healthy and flavorful addition to our dinner table.

These pickles are great for meal prep because they keep well in the fridge for weeks. They are perfect for adding to rice bowls, salads, or just eating straight out of the jar. The combination of sweet, sour, and salty flavors is just irresistible. Plus, daikon and carrots are full of vitamins and fiber, so you can feel good about eating them.

This recipe is a staple in our home for good reason. It is easy to make, uses simple ingredients, and brings so much flavor to everything. Whether you are serving them at a family barbecue or just need a quick snack, these pickles are always a good idea.

Vietnamese Daikon and Carrot Pickles (Do Chua)

4.9 from 999 votes

These quick pickled daikon and carrots are a classic Vietnamese condiment. They are sweet, tangy, and crunchy, perfect for adding to banh mi sandwiches, rice bowls, or salads.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time15 mins plus 1 hour marinating
Servings: 4 cupsCuisine: InternationalCalories: 45 kcal

🥘Ingredients

For the Pickles

1 large daikon radish, peeled and cut into matchsticks
2 large carrots, peeled and cut into matchsticks
1 teaspoon salt
1 cup water
1/2 cup white vinegar
1/2 cup granulated sugar

👨‍🍳Directions

1Place the daikon and carrot matchsticks in a large bowl. Sprinkle with the salt and toss to combine. Let sit for 10 minutes to draw out excess moisture.
2While the vegetables rest, make the pickling liquid. In a small saucepan, combine the water, vinegar, and sugar. Heat over medium heat, stirring until the sugar is fully dissolved. Remove from heat and let cool slightly.
3After 10 minutes, drain the daikon and carrots and rinse them briefly with cold water. Squeeze out any excess liquid.
4Pack the vegetables tightly into a clean mason jar or airtight container. Pour the warm pickling liquid over them until completely submerged.
5Let the pickles cool to room temperature, then seal the container and refrigerate for at least 1 hour before serving. They will taste even better after 24 hours.

🔧Equipment

Vegetable peeler
Knife
Cutting board
Large bowl
Mason jar or airtight container

📊Nutrition Facts (per serving)

🔥Calories: 45 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 590mg🌾Total Carbs: 11g🥦Dietary Fiber: 1g🍬Sugars: 9g🥩Protein: 1g

📝Notes

For a more traditional flavor, use rice vinegar instead of white vinegar. You can also add a sliced jalapeno for a little heat.

Watch Video Of How Vietnamese Daikon and Carrot Pickles (Do Chua) Works

These Vietnamese daikon and carrot pickles are a must-have in my kitchen. They are so easy to make and they brighten up any meal, from simple weeknight dinners to big family gatherings. I hope you give them a try and see how much flavor they add to your food.

❓ Frequently Asked Questions About Vietnamese Daikon and Carrot Pickles (Do Chua)

1. How long do these pickles last in the fridge?

These Vietnamese daikon and carrot pickles will keep well in an airtight container in the refrigerator for up to 3 to 4 weeks. The flavor will continue to develop over time.

2. Can I use a different type of vinegar?

Yes, you can substitute rice vinegar or apple cider vinegar for the white vinegar. Rice vinegar gives a milder, more authentic flavor, while apple cider vinegar adds a slightly fruity note.

3. Do I have to use daikon radish?

Daikon is traditional, but if you cannot find it, you can use all carrots or substitute with another firm vegetable like jicama or turnip for a similar crunch.

4. Why do I need to salt the vegetables first?

Salting the daikon and carrots draws out excess water, which helps them stay crunchy and prevents the pickling liquid from becoming diluted. It also helps the vegetables absorb the pickling flavor better.

5. Can I make these pickles less sweet?

Yes, you can adjust the sugar to your taste. Start with 1/4 cup of sugar instead of 1/2 cup, and add more if needed. The sweetness balances the vinegar and salt, so adjust carefully.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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