I am sharing a new recipe for Carrot and Radish Pickles (Do Chua) with an updated video. These tasty pickles are staple condiments accompanying many classic Vietnamese dishes. Carrot and Radish Pickles are added to sandwiches, dipping sauces, rice plates, noodle bowls and salads. These popular pickles are surprisingly really easy to make. This refrigerator pickles recipe uses distilled white vinegar which is easy to find and inexpensive. There’s no lengthy fermentation here. You can enjoy these tangy and crunchy Carrot and Radish Pickles in as little as 1 hour of pickling. Enjoy the recipe!
Notes on the Carrot and Radish Pickles (Do Chua) Recipe, Tips and Tricks
When making the Carrot and Radish pickles, I like to buy the larger carrots. It’s easier to shred a thicker vegetable with a mandoline. You may not use the entire carrot. Save the leftovers for salads or soups.
Daikon radish is my go-to for this recipe. The Korean radish or any white radish works well too. Daikon radish is mild-tasting raw and cooked. This radish, however, becomes quite pungent when pickled. If you are not familiar with pickled Daikon, you’re in for an olfactory delight! See my tip below for how to prevent the aroma from permeating your fridge.
The Daikon radishes at the store these days seem super-sized. The one below is bigger than my forearm, weighing about 1 1/2 lbs. If you’re planning to make just a single recipe, find the smallest Daikon. You’ll need about 4-5 oz shredded Daikon radish. If you have radish leftover, use it to make Fish Soup with Dill (Canh Ca Thi La), a deliciously simple and hearty soup.
My mandoline is by Benriner. I use the medium shredding blade which is the perfect thickness for a variety of dishes. As with all sharp kitchen tools, care is required. Unless you’re a shredding pro, I recommend using the finger guard to prevent any accidental cuts.
I use equal amounts of carrot and radish but feel free to adjust to your preference. Some people prefer a bit more radish than carrots. Since you’re making it, it’s entirely up to you! The pickling solution is also very customizable. This is a base recipe so feel free to adjust the acidity or sweetness to your taste.
Use 2 (1 pint) jars (or 1 large jar) to store the Carrot and Radish Pickles. In each jar, put about 4-5 ounces shredded vegetables. Don’t pack the veggies too tightly. Leave room for the pickling solution to marinate the vegetables. As I mentioned earlier, Daikon radish develops a strong aroma when pickled. Tip: To contain the smell, cover each jar with a canning lid and then a plastic lid. How’s that for a nifty trick?! 🙂
These scrumptious pickles can be refrigerated for up to 1 month. They will keep longer if well-sealed. I get this question often: Can the pickling solution be used again to make more pickles? Answer: Yes it can, but keep in mind, the pickling solution becomes diluted with the water from the vegetables. You can recycle the pickling liquid once. For the best flavor, I recommend always making a fresh batch.
Watch the video for instructions.
Carrot and Radish Pickles / Do Chua
Carrot and Radish Pickles / Do Chua
These tasty Carrot and Radish Pickles (Do Chua) are staple condiments accompanying many classic Vietnamese dishes. The pickles are added to sandwiches, dipping sauces, rice plates, noodle bowls and salads. Surprisingly easy to make, this refrigerator pickles recipe uses distilled white vinegar which is easy to find and inexpensive. No lengthy fermentation time here. You can enjoy these tangy and crunchy Carrot and Radish Pickles in as little as 1 hour of pickling. Enjoy the recipe!
- 1 medium carrot
- 3 inch section Daikon radish
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 1/2 tsp salt
Remove the skin from the carrot and radish using a vegetable peeler. Rinse the vegetables with cold water and pat dry using paper towels.
- Cut the carrot into sections about 2 1/2 - 3 inches long. Cut a section of radish about the same length as the carrots. (Depending on the thickness of the radish, you may need two sections.)
- Select the medium shredding blade and attach to the mandoline.
Shred the radish into a large bowl. Use your fingers to separate the shredded radish. Shred the carrots into the same bowl. Toss together to combine the vegetables.
In a medium cup or bowl, add the white vinegar, water, sugar and salt. Stir together until the sugar is dissolved.
Transfer the vegetable mixture into 2 (1 pint) jars, dividing it evenly between the jars.
- Pour the pickling liquid into the jars, dividing it evenly between the jars.
Use a spoon to press down on the vegetables and immerse them in the liquid.
- Cover the jars with lids.
- Refrigerate for at least 1 hour, longer or overnight improves the flavor.
- Store in the refrigerator for up to 1 month.
Notes, Tips & Tricks
- Adjust the portions of carrot and radish to your preference. (Some people like more radish than carrots.)
- Adjust the acidity and sweetness of the pickling solution to your taste as well.
- Transfer about 4-5 ounces shredded vegetables in each jar. Don't pack the veggies too tightly. Leave room for the pickling solution to marinate the vegetables.
- To prevent the strong aroma of pickles from permeating your fridge, cover each jar with a canning lid and then a plastic lid.
Here are some tasty dishes to enjoy with Carrot and Radish Pickles (Do Chua):
Tools I Love and Use in My Kitchen