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 time: PT20M

Total time: PT4340M

Rating

4.96 stars (47 reviews)

Keywords

carrots, daikon, pickles, radish

Ingredients

1/2 lb daikon radish
1/2 lb carrots
1 tbsp salt
1/2 c water
5 tbsp granulated white sugar
4 tbsp distilled vinegar
filtered water

Cuisine

Vietnamese

Steps

Peel 1/2 lb daikon radish and 1/2 lb carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
In a large bowl, sprinkle with 1 tbsp salt evenly and toss to evenly coat. Let it sit on the counter for 15 minutes to pull moisture out of the veggies.
Rinse thoroughly in sink to remove salt. In small handfulls, squeeze hard to remove as much moisture as you can.
Add daikon and carrot to jars, filling almost to the top.
Vinegar Solution
- Bring 1/2 c water to a boil then add 5 tbsp granulated white sugar, mix to dissolve, then add 4 tbsp distilled vinegar.
- Pour this liquid evenly into your jars. Add just enough filtered water to submerge the veggies.
- Screw on the lids, store at a sunny window until pickled to your taste, checking every 12 or 24 hours. It usually takes 2-5 days depending on the temperature. In the cold spring about 65 °F outdoor temperature, it took ~3 days to reach a level of pickling I liked before moving jars to the fridge.
- Refrigerate when ready, for up to 4 weeks, or until too sour or veggies lose their crunch.

Nutitrion

Serving Size: 1 serving
Calories: 125.84 kcal
Carbohydrates: 30.35 g
Protein: 1.16 g
Fat: 0.26 g
Saturated Fat: 0.05 g
Sodium: 2400.06 mg
Sugar: 25.44 g

Reviews

Renee on 2025-03-20 (5 stars):
Love this! Making my second batch now and it’s difficult not to eat it right away, really need to let it sit for a few days. Thanks for the recipe- easy to follow and perfect.
Stacey on 2025-01-20 (5 stars):
Great recipe! Easy to follow. I’ve made this 5x and my family loves it. Keep up the good work!
Mary on 2024-05-08 (5 stars):
Admittedly I put these straight in the fridge instead of doing the leaving them out method- but they turned out beautifully! I made one big mason jar for personal use rather than the multiple smaller jars that would be good for gifting etc. We ate them the next day and continued eating for a month or so- and they were fantastic to the last piece! I loved having this in my fridge and tried adding them to random meals as well as the intended Vietnamese dishes. Really love a lot of your recipes- great balance of flavors that really match with my palate! Thanks so much!
Ngan on 2023-12-08 (5 stars):
This is a very good recipe. I keep a jar of the pickled daikon and carrots in the refrigerator almost all the time now to have on hand . Even picky eaters like it on banh mi. Thanks Huy.
Senic on 2022-06-18 (5 stars):
I’ve tried many recipes and this one is my favourite! I keep coming back to it over and over again. Thank you for posting. For more ‘restaurant style’ vibes, I add more sugar, lol, but it’s totally not necessary. TY from SF!
Nicole on 2021-12-24 (3 stars):
After following the instructions for one batch, the brine turned out a little too weak for my taste. Had to drain some of the liquid and add more vinegar and dissolved sugar. Turned out great after this alteration! Thank you
Lois Davies on 2021-10-16 (5 stars):
Thank you for the great recipe!
Platinumbev on 2021-06-23 (5 stars):
The ratio of sugar to vinegar is perfect! We couldn’t wait we ate it all right away with our crepes. Yum!

Vietnamese Daikon &amp; Carrot Pickles Recipe (Đồ Chua)