Vietnamese Pickled Daikon & Carrots (Đồ Chua)

🔥

I usually drop off the already shredded daikon and carrots to my mom and never really see the full process of how she makes this. One day she teased me and said, “You want to learn? So if I pass, you’ll have the recipe.”

I immediately told her, “I never want you to pass — I want you to make this for me forever.”

This recipe is more than pickled vegetables. It’s love, tradition, and moments I want to hold onto. I hope you enjoy this as much as I do. This is a staple in my fridge.

Ingredients

Daikon radish: 2,031 g, julienned
Carrots: 1,123 g, julienned
Organic cane sugar (Sugar in the Raw): 3 cups
Distilled white vinegar: 1 cup
Water: 3 cups (for boiling the brine)
Salt: 1 tablespoon

Instructions:

1. Prep vegetables. Peel and julienne the daikon and carrots evenly. Set aside in a large bowl.

2. Make the pickling brine In a pot, combine water, vinegar, sugar, and salt. Bring to a boil over medium-high heat. Skim off any foam that rises to the top for a clean brine.

3. Cool the brine. Remove from heat once sugar and salt are fully dissolved. Let the liquid cool completely (important for texture)

4. Jar the pickles. Pack the daikon and carrots tightly into clean glass jars. Pour the cooled brine over the vegetables until fully submerged.

5. Rest & store. Seal jars and refrigerate. Best flavor after 24 hours. Keeps well refrigerated for 2–3 weeks.

Notes