I love pickled vegetables and these Vietnamese Pickled Daikon Radish and Carrots is one of those staples you can easily prepare to store and enjoy with a variety of Vietnamese dishes—from Bun cha bowls, Banh Mi, and so much more.
I personally enjoy a 50-50 ratio of carrots and radish for these pickled vegetables but in Vietnam, there are usually way more radish than carrots.
You can adjust the ratio of carrot and radish according to your preference or on the available of ingredients.
PREPARING THE VEGETABLES
You can use a mandolin slicer or slice them diagonally into thin 1/4-inch thick pieces.
Do same for the radish.
From there, I simply sliced them into matchstick-sized pieces.
The sliced radish and carrot.
- Boiling hot water
- Cane sugar, or to taste
- Distilled vinegar
I prepared the pickling liquid by diluting the sugar in boiling hot water before adding the vinegar.
Leave the liquid to completely cool before mixing it with the veggies.
Meanwhile, mix the salt and veggies then leave it to sit.
The excess liquid will start to seep out of the veggies so make sure you use a container with a catch basin.
After leaving the veggies to sit, run it through water 2-3 times to wash out the salt.
Drain the vegetables from the water before adding to the jar with the pickling liquid.
Carefully squeeze to remove the excess liquid.
Place the radish and carrot in the jar.
Pour the liquid into the jar to completely submerge the veggies.
If the veggies aren’t submerged, feel free to add 2-3 tbsp more water to completely submerge.
Seal the bottle well then give the bottle a good shake (if you added more water)
You can leave this jar or pickles in room temperature to allow it to pickle. I left mine for 24 hours before placing it in the refrigerator. Note that this can depend on your room temperate. The room temperature here is usually at 30C.
Enjoy these pickled veggies with your favourite barbecue and other dishes!
I also recommend using these for:
- Cha Gio Chay (Vietnamese Fried Vegetarian Spring Rolls)
- Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
These really add a delicious crunch and acidity. Find the recipe below!
If you try out this recipe, I’d appreciate if you leave a rating or simply click on the stars ⭐️⭐️⭐️⭐️⭐️ on my recipe card!
Vietnamese Pickled Daikon Radish and Carrots (Đồ Chua)
- 250 g daikon radish peeled and sliced into matchsticks
- 250 g carrot peeled and sliced into matchsticks
- 1 heaping tbsp salt
- 1 cup boiling hot water
- 6 tbsp cane sugar or to taste
- 4 tbsp vinegar
- 2-3 tbsp water extra if needed
- In a large strainer with a catch basin, place the sliced radish and carrot. Add in the salt and mix well to coat the veggies in the salt.
- Leave to sit for at least 30 minutes to remove some of the liquid from the veggies.
- Meanwhile, prepare the pickling liquid by mixing together the hot water and sugar until the sugar has dissolved. Mix in the vinegar. Feel free to adjust to your desired sweetness and sourness levels. Leave this mixture to completely cool.
Pickling the Veggies
- After leaving the veggies to sit, run it through water 2-3 times to wash out the salt.
- Drain the veggies from the water and carefully squeeze to remove the excess liquid.
- Transfer the veggies into the jar. Carefully compress into the jar.
- Pour the liquid into the jar to completely submerge the veggies. If the veggies aren’t submerged, feel free to add 2-3 tbsp more water to completely submerge.
- Seal the bottle well then give the bottle a good shake (if you added more water)
- You can leave the jar in room temperature to allow it to pickle. I left mine for 24 hours before placing it in the refrigerator. Note that this can depend on your room temperate. The room temperature here is usually at 30C.