{"id":"3c55d64a-63d5-4b99-9208-03b958c334a5","url":"https://recipestripper.com/recipes/3c55d64a-63d5-4b99-9208-03b958c334a5","source_url":"https://www.hungryhuy.com/vietnamese-pickled-daikon-carrot-recipe-do-chua/","title":"Vietnamese Daikon & Carrot Pickles Recipe (Đồ Chua)","description":"The pickly crunch you should master since it's in so many Vietnamese recipes. Luckily Vietnamese pickles (Đồ Chua) is cheap and easy to make!","servings":3,"servings_text":"3","prep_time":"PT20M","total_time":"PT4340M","image_url":"https://cdn.shortpixel.ai/spai2/q_lossless+ret_img+to_auto/www.hungryhuy.com/wp-content/uploads/jarred-do-chua.jpg","ingredients":[{"text":"1/2 lb daikon radish","item":"daikon radish","quantity":0.5,"unit":"lb"},{"text":"1/2 lb carrots","item":"carrots","quantity":0.5,"unit":"lb"},{"text":"1 tbsp salt","item":"salt","quantity":1,"unit":"tbsp"},{"text":"1/2 c water","item":"water","quantity":0.5,"unit":"cup"},{"text":"5 tbsp granulated white sugar","item":"granulated white sugar","quantity":5,"unit":"tbsp"},{"text":"4 tbsp distilled vinegar","item":"distilled vinegar","quantity":4,"unit":"tbsp"},{"text":"filtered water","item":"filtered water"}],"instructions":[{"number":1,"text":"Peel 1/2 lb daikon radish and 1/2 lb carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster."},{"number":2,"text":"In a large bowl, sprinkle with 1 tbsp salt evenly and toss to evenly coat. Let it sit on the counter for 15 minutes to pull moisture out of the veggies."},{"number":3,"text":"Rinse thoroughly in sink to remove salt. In small handfulls, squeeze hard to remove as much moisture as you can."},{"number":4,"text":"Add daikon and carrot to jars, filling almost to the top."},{"number":5,"text":"Bring 1/2 c water to a boil then add 5 tbsp granulated white sugar, mix to dissolve, then add 4 tbsp distilled vinegar.","section":"Vinegar Solution"},{"number":6,"text":"Pour this liquid evenly into your jars. Add just enough filtered water to submerge the veggies.","section":"Vinegar Solution"},{"number":7,"text":"Screw on the lids, store at a sunny window until pickled to your taste, checking every 12 or 24 hours. It usually takes 2-5 days depending on the temperature. In the cold spring about 65 °F outdoor temperature, it took ~3 days to reach a level of pickling I liked before moving jars to the fridge.","section":"Vinegar Solution"},{"number":8,"text":"Refrigerate when ready, for up to 4 weeks, or until too sour or veggies lose their crunch.","section":"Vinegar Solution"}],"date_published":"2026-10-30T00:06:26.625614+00:00","date_modified":"2026-10-30T00:06:26.625614+00:00"}