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Vietnamese Pickled Carrots and Daikon (Do Chua)
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Prep Time:
20 minutes
Total Time:
20 minutes
Quickly pickle crunchy carrots and daikon in sweet brine. Perfect for banh mi, hot dogs, or as a tangy snack.
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
Instructions:
  • Prepare the carrots and daikon radishes by cutting them into 2 1/2-inch long segments crosswise. Then slice them lengthwise into 1/4-inch thick slices before cutting them into 1/4-inch thick batons.
  • Combine and coat: In a large bowl, add carrots and daikon radishes. Sprinkle 4 teaspoons of sugar and 2 teaspoons of salt over the vegetables. Using your clean hands, toss them well until all pieces are coated with the salt and sugar mixture. Keep massaging the vegetables for about 3 minutes until they begin to soften. To check if they are ready, try bending a piece of daikon over without it breaking.
  • Rinse the carrots and daikon in a colander under cool water and ensure they are well drained.
  • Combine 1 cup of sugar with white vinegar and warm water in a bowl (an 8-cup pyrex measuring cup is recommended), stirring until the sugar dissolves.
  • Fill clean jars with tightly packed daikon and carrots. Pour the pickling liquid over to cover completely. Seal jars and refrigerate. Let sit overnight before enjoying; flavor will enhance over time. Can be stored in the refrigerator for 4 to 6 weeks. Share your feedback with a rating and review!

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