For an extra layer of flavor, consider adding a clove of minced garlic or a few thin slices of ginger to the pickling brine. Feel free to experiment with other vegetables, such as cucumber or red onion, for a colorful and diverse pickle mix. Sterilizing the jar properly is crucial for preserving the pickles and preventing spoilage. Ensure the jar is thoroughly cleaned and boiled before use. These pickles will keep well in the refrigerator for up to 4 weeks, making them a convenient addition to your weekly meal prep.
Vietnamese Pickled Daikon Radish and Carrots
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME24 hrs 15 mins
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SERVING10 People
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VIEWS27
Elevate your culinary creations with this vibrant and crunchy Vietnamese pickle. These quick-pickled daikon and carrots, known as *đồ chua*, offer the perfect balance of sweet, sour, and salty flavors, adding a delightful zing to banh mi sandwiches, grilled meats, rice bowls, and more. Prepare to tantalize your taste buds!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Fiber1 g
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Protein0 g
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Sodium1416 mg
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Sugar5 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a large bowl, combine the warm water, rice vinegar, sugar, and salt. Stir vigorously until the sugar and salt are completely dissolved. (Approximately 2 minutes)
02
Step
5 mins
Pack the julienned carrots and daikon radish tightly into a clean, sterilized glass jar or container. (Approximately 5 minutes)
03
Step
1 mins
Pour the vinegar mixture over the vegetables, ensuring they are fully submerged. If necessary, add a bit more water to completely cover. (Approximately 1 minute)
04
Step
72 hrs
Seal the jar tightly and refrigerate for at least 24 hours before serving. For the best flavor, allow the pickles to mature for 3 days. (Refrigeration: 24-72 hours)
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Quinten Kovacek
Jun 28, 2025I added a little bit of red pepper flakes for a touch of heat, and it was amazing!
Robbie Blick
Jun 6, 2025So easy to make, and way better than store-bought. I'll definitely be making this again.
Timmy Douglas
May 13, 2025The 3-day wait is worth it! The flavors really meld together, creating a delicious and addictive pickle.
Cathrine Haag
Apr 18, 2025This recipe is fantastic! The pickles came out perfectly tangy and sweet, just like the ones I get in my favorite banh mi.