Carrot and Radish Pickles (Do Chua) are staple Vietnamese condiments and this refrigerator pickle recipe is so easy. This dynamic duo accompanies every Vietnamese rice plate and banh mi/baguette sandwich. I have a really simple recipe and vary the size of the vegetables depending on how I plan to serve them. This recipe uses matchstick or julienned carrots and Daikon radish. To save time, I buy matchstick carrots at my grocery store (less prepping for me) and then cut the radish to size. You can also use this recipe to make a carrots only version. The carrots in this type of pickle are finely shredded (using a mandoline) and added to a dipping sauce for spring rolls or fish sauce dipping sauce.
I usually make 3 different variations (as shown in my video) and keep them ready. Enjoy the Carrot and Radish Pickles shortly after making or let them marinate a few days for even more tartness. A quick tip, Daikon radish develops a strong aroma after pickling. Be sure to store the pickles in an air-tight jar or container.
Watch the video for instructions.
Carrot and Radish Pickles / Do Chua
1 1/2 cups matchstick (julienned) carrots
1 1/2 cups matchstick (julienned) Daikon radish
1 1/2 cups water
1 1/2 cups distilled white vinegar
1/2 cup sugar
1 tsp salt
Combine the carrots and radish in a small bowl. Fill a medium glass jar with the vegetable medley.
In a small bowl, combine the water, vinegar, sugar and salt. Stir until the sugar is dissolved.
Pour the liquid over the vegetables filling the jar. Use a spoon to immerse the vegetables in the liquid. Cover and let the veggies marinate in the refrigerator for at least one hour.
Serve the Carrot and Radish Pickles with sandwiches, rice plates or salads.
Store the pickles in the refrigerator for up to a month.
Yields: 3 cups