Vietnamese Daikon and Carrot Pickles (Do Chua)

Name: Vietnamese Pickled Carrots and Daikon (Do Chua)
Prep time: 20 min
Total time: 20 min
Ingredients: 2 pounds carrots (about 5 medium sized carrots), peeled; 2 pounds of daikon radishes (about 2 large daikon), peeled; 1 cup plus 4 teaspoons of sugar; 2 teaspoons salt; 2 1/2 cups white vinegar; 2 cups warm water (warm enough to easily dissolve sugar

You know when you learn how to make something new, and it's so good, and so easy to make, that you think back with regret to all the years you've lived without knowing how to do this thing? That's how I feel about these Vietnamese daikon and carrot refrigerator pickles, also known as "do chua".

Vietnamese Pickled Carrots For Báhn Mi

The pickles are traditionally served on Vietnamese bánh mi sandwiches. They're a little like bread and butter pickles, though crispier, not as sweet, and with a slight radish taste from the daikon.

Vietnamese Carrot Daikon Pickles Do Chua — Elise Bauer

What Are Daikon Radishes?

If you are unfamiliar with daikon radishes, they are very large, long (over a foot), white, mild radishes. Pickled daikon, sliced crosswise, are often served with your food at Japanese restaurants.

These pickles are not cooked, so they are refrigerator pickles, not "canned" pickles. I'm told they'll last for over a month, but we've been eating them right out of the jar so I'm rather doubtful they'll last more than a week in this house.

More Quick Pickle Recipes

Vietnamese Pickled Carrots and Daikon (Do Chua)

Prep Time 20 mins

Total Time 20 mins

Servings 20 servings

Yield 5 pints

Traditionally served in Vietnamese street sandwiches called banh mi. These pickles would be great with anything that would typically be served with coleslaw or sauerkraut, like hot dogs, or barbecued pork, or even with salad or wrapped into a spring roll. Or just eat them straight.

For a lower glycemic option, you can substitute the 1 cup of sugar with 3/4 cup of agave syrup.

2 pounds carrots (about 5 medium), peeled
2 pounds daikon radish, peeled
1 cup plus 4 teaspoons sugar
2 teaspoons salt
2 1/2 cups white vinegar
2 cups warm water

Julienne the carrots and the daikon radishes:

Cut them first crosswise into 2 1/2-inch long segments. Then cut 1/4-inch thick slices lengthwise. Stack the slices and cut them again into 1/4-inch thick batons.

Elise Bauer
Massage in the salt and sugar:

Place the carrots and daikon radishes in a large bowl. Sprinkle with 4 teaspoons of sugar and 2 teaspoons of salt. Use your clean hands to toss the carrots and daikon with the salt and sugar until well coated.

Elise Bauer

Continue to mix the carrots and daikon with your hands until they begin to soften, about 3 minutes. They are ready once you can bend a piece of daikon all the way over without it breaking.

Elise Bauer
Rinse:

Transfer the carrots and daikon to a colander, rinse with cool water and drain well.

Elise Bauer
Make the vinegar and sugar mixture:

In a bowl (a 8 cup pyrex measuring cup works great for this) mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.
Pack the vegetables in the jars and fill with the vinegar mixture:

Prepare clean jars. Pack the daikon and carrots tightly into the jars. Pour over the pickling liquid to cover. Seal. Refrigerate.

The pickles should sit at least overnight before eating; their flavor will improve with time. They should last 4 to 6 weeks in the refrigerator.

Elise Bauer

Nutrition Facts (per serving)
74	Calories
0g	Fat
17g	Carbs
1g	Protein

Nutrition Facts
Servings: 20
Amount per serving
Calories	74
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 250mg	11%
Total Carbohydrate 17g	6%
Dietary Fiber 2g	7%
Total Sugars 14g
Protein 1g
Vitamin C 10mg	48%
Calcium 25mg	2%
Iron 0mg	1%
Potassium 275mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.