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–+ servings

Quick Pickled Đồ Chua (Daikon Radish and Carrots)

A quick pickling recipe of the Vietnamese favorite pickled vegetables Đồ Chua (daikon radish and carrots)
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 10 Servings
Course: Side Dish
Cuisine: Asian, Vietnamese
Calories: 23
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 300 g daikon radish julienned
  • 200 g carrot julienned
Pickle Brine
  • 1 cup water
  • 1 tbsp sugar
  • 1 cup rice vinegar
  • 1 tsp kosher salt

Equipment

  • 1 Sterile Pickling Jar
  • 1 Small Saucepan
  • 1 Mandolin or knife

Method
 

  1. Combine pickle brine ingredients in a saucepan. Bring to a boil and remove from heat once salt and sugar are dissolved.
  2. Place vegetables in a sterile pickling jar.
  3. Pour pickle brine over vegetables in the jar. Be sure all vegetables are submerged in the brine.
  4. Allow the mixture to cool, then place in the fridge. Chill for at least 1 hour before serving.

Nutrition

Calories: 23kcalCarbohydrates: 4gProtein: 0.4gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 254mgPotassium: 133mgFiber: 1gSugar: 3gVitamin A: 3341IUVitamin C: 8mgCalcium: 17mgIron: 0.2mg

Notes

  • Please note that the sodium content shown in the nutrition label includes the pickle brine. One serving of the vegetables removed from the brine is likely to have less sodium than listed. 
  • Keep refrigerated for up to 2 months. 

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