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An extreme close-up macro shot of pickled daikon and carrots, showing the crisp texture and vibrant colors of the vegetables in the pickling brine.

Vietnamese Pickled Vegetables (Easy Đồ Chua Recipe)

Discover how to make authentic Vietnamese Pickled Vegetables (Đồ Chua) with this easy recipe. Perfectly crunchy, sweet, and tangy daikon and carrots ready in under an hour!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 cups
Course: Appetizer, Condiment, Side Dish
Cuisine: Asian, Vietnamese
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb daikon radish peeled and julienned
  • 1 lb carrots peeled and julienned
  • 2 tbsp granulated sugar plus 1 cup for brine
  • 1 tbsp salt
  • 2 cups distilled white vinegar
  • 2 cups warm water

Equipment

  • 1 Large Glass Jar A 32oz mason jar works perfectly.
  • 2 Mixing bowls
  • 1 Julienne Peeler or Mandoline Optional, a sharp knife also works.

Method
 

  1. Place the julienned daikon and carrots in a large bowl. Sprinkle with 2 tbsp of sugar and 1 tbsp of salt, toss to combine, and let sit for 20-30 minutes to draw out excess water.
  2. In a separate bowl, combine the warm water, 1 cup of sugar, and vinegar. Stir until the sugar is completely dissolved.
  3. Thoroughly rinse the salted vegetables under cold running water. Gently squeeze handfuls to remove as much water as possible and pat dry.
  4. Pack the dried vegetables into a clean glass jar. Pour the brine over the vegetables, ensuring they are fully submerged. Seal the jar.
  5. Let the jar sit at room temperature for at least 1 hour before serving. For best results, chill in the refrigerator. Store in the refrigerator for up to 4 weeks.

Notes

Tip 1: For a spicier version, add a few slices of red chili or jalapeno to the jar.
Tip 2: Ensure the jar is clean and sterilized to prolong the shelf life of your pickles.
Tip 3: The flavor gets better with time! They are even more delicious after a day or two in the fridge.