Vietnamese Pickled Carrots and Daikon Recipe (Đồ Chua)

rice vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often less expensive and has a similar acidity.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar can be a more affordable sweetener.

daikon radish

💰Cheaper: regular radish

Regular radish is more accessible and cheaper.

red chili

💰Cheaper: red pepper flakes

Red pepper flakes are often cheaper and still provide heat.

Rinse the carrots and daikon with clean water. Peel and slice them diagonally. Julienne the vegetables, cutting the carrot sticks thinner than the daikon sticks.

Season the daikon and carrots with brown sugar and salt. Mix well and marinate for 30 minutes.

In the meantime, place the saucepan on the stove. Add the vinegar and sugar to the pan. Boil the mixture, stirring it with a wooden spoon to dissolve the sugar. Once done, remove the vinegar solution from the heat and let it cool completely.

After 30 minutes, squeeze the vegetables to remove excess liquid. Rinse them 2 to 3 times.

Drain the vegetables.

Pat the daikon and carrots with a clean towel to thoroughly dry them.

After that, put the veggies in a glass pickle jar.

Pour the vinegar solution into jars. Seal the jars and pickle for at least 3 to 4 hours.

Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary