Easy to prepare, Vietnamese Do Chua, slightly sweet pickled carrots and radishes. Eat on its own, add to báhn mi or top hot dogs.
You know, when you learn to make something new and it’s so good and so easy to do, you look back with regret at all the years you lived without knowing how to do that thing? That’s how I feel about these Vietnamese Daikon and Carrot Fridge Pickles, aka “do chua.”
Vietnamese pickled carrots for Báhn Mi
The pickles are traditionally served on Vietnamese bánh mi sandwiches. They’re a bit like bread-and-butter pickles, but crunchier, not as sweet, and with a slight radish flavor from the radish.
What are daikon radishes?
If you are unfamiliar with radishes, they are very large, long (over a foot), white, mild radishes. Pickled radish, sliced crosswise, is often served with food in Japanese restaurants.
These pickles aren’t cooked, so they’re fridge pickles, not “canned” pickles. I’ve been told they will last over a month but we ate them straight from the jar so I’m pretty doubtful they will last more than a week in this house.
More quick pickle recipes
- Easy fridge pickles
- pickled red onions
- Escabeche (pickled jalapeños)
- Pickled shrimp
- Quick pickled cherries
From the editors of Simply Recipes
Vietnamese Pickled Carrots and Daikon (Do Chua)
Traditionally served in Vietnamese street sandwiches called banh mi. These pickles go great with anything that would normally be served with coleslaw or sauerkraut, like hot dogs or grilled pork, or even with a salad or wrapped in a spring roll. Or just eat them plain.
For a lower glycemic option, you can substitute 3/4 cup of agave syrup for 1 cup of sugar.
ingredients
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2 lb carrots (about 5 medium), peeled
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2 lb Daikon radishpeeled off
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1 cup plus 4 teaspoon sugar
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2 teaspoon Salt
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2 1/2 cups white wine vinegar
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2 cups warm water
method
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Julienne the carrots and radishes:
First cut them crosswise into 2 1/2 inch long segments. Then cut lengthwise into 1/4 inch thick slices. Stack the slices and cut again into 1/4-inch thick batons.
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Massage in salt and sugar:
Place the carrots and radishes in a large bowl. Sprinkle with 4 tablespoons sugar and 2 tablespoons salt. Use your clean hands to toss the carrots and daikon with the salt and sugar until well coated.
Continue to mix the carrots and radish with your hands until softened, about 3 minutes. You’re done when you can bend a piece of daikon all the way around without breaking it.
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Wash:
Put the carrots and daikon in a colander, rinse with cold water and drain well.
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Make the vinegar and sugar mixture:
In a bowl (an 8-cup Pyrex measuring cup works great for this), mix 1 cup sugar, the white vinegar, and warm water until the sugar has dissolved.
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Put the vegetables in the jars and fill them up with the vinegar mixture:
Prepare clean glasses. Pack the radish and carrots tightly in the jars. Pour the pickling liquid over them to cover them. Seal. Refrigerate.
The cucumbers should rest at least overnight before eating; Your taste will improve over time. They should keep for 4 to 6 weeks in the fridge.
| nutritional information (per serving) | |
|---|---|
| 74 | calories |
| 0g | Fat |
| 17g | carbohydrates |
| 1g | protein |
