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An extreme close-up shot of julienned daikon and carrots being packed into a glass jar for making Vietnamese pickled vegetables.

Vietnamese Pickled Vegetables (Easy Đồ Chua Recipe)

Learn to make authentic Vietnamese pickled vegetables (Đồ Chua) with this easy recipe. These sweet and tangy pickled daikon and carrots are perfectly crisp and ready in about an hour.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 cups
Course: Condiment, Side Dish
Cuisine: Asian, Vietnamese
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetables
  • 1 lb daikon radish Peeled and julienned
  • 1 lb carrots Peeled and julienned
  • 1 tbsp salt For drawing out moisture
  • 1 tbsp sugar For drawing out moisture
For the Brine
  • 2 cups warm water
  • 1 cup distilled white vinegar
  • 1/2 cup granulated sugar

Equipment

  • 1 Large Glass Jar A 32oz mason jar works perfectly.
  • 1 Mandoline slicer Optional, for uniform julienne cuts.

Method
 

  1. Peel and julienne the daikon radish and carrots into matchsticks about 2-3 inches long. Place them in a large bowl.
  2. Sprinkle the julienned vegetables with 1 tbsp of salt and 1 tbsp of sugar. Toss to combine and let sit for 15-20 minutes to draw out excess water. Rinse thoroughly under cold water and drain well.
  3. In a separate bowl, combine the warm water, distilled white vinegar, and the remaining 1/2 cup of sugar. Stir until the sugar is fully dissolved.
  4. Pack the rinsed and drained vegetables into a clean glass jar. Pour the brine over them, ensuring they are fully submerged. Seal the jar and let it sit at room temperature for at least 1 hour before serving. For best flavor, refrigerate overnight.

Notes

For a spicy kick, add a few slices of fresh chili or a teaspoon of red pepper flakes to the jar.
Make sure to use a clean, sterilized jar to prolong the shelf life of your pickles.