Quick Vietnamese Pickled Carrots and Daikon (Đồ Chua)
Try these quick and easy Vietnamese pickled carrots and daikon for that classic pickle crunch! Also known as Đồ chua, these sweet and zesty pickles are the perfect accompaniment to your favourite Vietnamese recipes.
Soak carrot and daikon in water with salt for 10 minutes then rinse and drain thoroughly. Tip: Squeeze them in your hand in small batches to remove even more liquid.
1 ½ cups carrot, 1 ½ cups daikon, 2 cups water, ½ tbsp sea salt
Add boiling water to sugar in a small jug and mix until dissolved, then add in the vinegar.
½ cup boiling water, ¼ cup sugar, ¾ cup vinegar
Transfer the carrot and daikon into a sterilised jar (again, squeeze out any extra water as you go). Lightly press it all down, then pour over the pickle solution until it’s covered well. Give it a quick mix and push everything below the surface. Seal tight and allow to cool down, then pop in the fridge. Use within the month.
Slicing - The fastest, easiest way is to use a mandolin slicer or handheld grater. Otherwise, slice the carrots and daikon into thin julienne slices or batons. Don’t stress, it doesn’t matter whether you slice them thicker or thinner!
Soaking - Soaking in salted water helps remove the intense aroma (read: stinkiness!) from the daikon and will also help to crispen up the veggies.
Pickling Liquid - Be careful handling the hot liquid, and keep your face away once you’ve added the vinegar to avoid pungent fumes.
Pack Tightly - Pack the veggies tightly in the jar and try to keep them all below the surface of the pickling liquid to preserve them for longer.
Storage - Always store your jar of quick pickles in the fridge, where they should last for around a month. They may sometimes last longer, but always use your best judgement and if they look bad or smell too sour, throw them out.
Add Daikon Leaves - Don’t throw away the leaves and stems from the daikon radish if you’re lucky enough to get your hands on them. Wash, chop and add them right in with the quick pickle!