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pickled carrots and daikon

Easy Vietnamese pickles (Đồ Chua)

15 min Vietnamese pickles for your homemade Bánh mì
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Prep Time:15 minutes
Total Time:1 day
Course: Side Dish
Keyword: Easy pickles
Servings: 24 servings

Equipment

  • 2 500ml glass jars

Ingredients

  • 2 lbs Carrots (2 large)
  • 2 lbs Daikon (1 medium)
  • 1 tsp salt
  • 1/2 cup Rice vinegar (apple or white)
  • 1 cup Filtered water or cooled boiled water
  • 1/2 cup White granulated sugar

Instructions

  • Wash and peel the carrots and daikon 
  • Cut the carrots and daikon in into 2 ½ inches in length then cut a thin slice off one side so it will stay upright on the cutting board while cutting
  • Cut ½ inch thick slices
    sliced carrots
  • Then cut into strips.
    julienned carrots and radishes
  • Place carrots and Daikon into a clean pickling jars until it fills to the top of the jars
  • Combine water, rice vinegar, sugar and salt together
  • Pour the liquid into the jars until it submerges the carrots and daikon
    Pouring pickling liquid into the pickling jar
  • Leave it overnight or 24 hours before eating
    Finished Vietnamese pickles

Notes

you can use 1tsp of salt and 3 tbsp of sugar to rub the carrots and daikon and leave it for 15 min. I decided to do it all together and the results are still delicious. Depending on your taste you can change the vinegar to white or apple. I found the white vinegar to be too harsh. Apple adds a nice flavour.
The pickles can last about a 2 months in the fridge, make sure to use clean utensils to get the pickles. This is to prevent contamination of the pickles.