Vietnamese Pickled Vegetables (Do Chua)

Vietnamese pickled vegetables known as "đồ chua" in Vietnamese. These pickles are commonly made using a combination of carrots and daikons (white radishes). This type of pickles are generally added in Vietnamese cold cut sandwiches known as "bánh mì thịt". They are also used as a condiment for other Vietnamese dishes. When I make a batch I would make a few jars and without a recipe. They are quick and easy to make and can be eaten immediately. I like to wait roughly 12-24 hours to let the seasoned brine seep through. I store the pickles in a glass jar in the refrigerator up to several weeks.

Vietnamese pickled vegetables (đồ chua)

Vietnamese Pickled Vegetables (Đồ Chua)--makes about 1 1/2 cups

Ingredients:

2 medium-sized carrots, peeled, cut into 2-inch matchsticks
1 tsp salt
2/3 cup water
1/3 cup white vinegar
2-3 Tbsp white sugar

Method:

Prepare Carrots: Peel and cut the carrots into 2-inch matchsticks, sprinkle with salt and let them sit for about 10-15 minutes to help remove some access water. Wash in cold water and let everything drain.

Prepare Brine: Cook the water, vinegar and sugar in a small pot until the sugar dissolves. Gently simmer the liquid for about 2-3 minutes. Let it cool down completely.

Pickling Process: Place the prepared carrots in a glass jar or ceramic bowl. Pour the cooled brine over it. Seal the jar or bowl.

pickled carrots

pickled watermelon radishes

Vietnamese Pickled Vegetables (Đồ Chua)

Ingredients:

8 small watermelon radishes, ends trimmed, sliced
1 tsp salt
2/3 cup water
1/3 cup white vinegar
2 1/2 Tbsp white sugar

Method:

Prepare radishes: Trim the ends and slice thinly (about 1/8th-inch thickness), sprinkle with salt and let them sit for about 10-15 minutes to help remove some access water. Wash in cold water and let everything drain.

Prepare Brine: Cook the water, vinegar and sugar in a small pot until the sugar dissolves. Gently simmer the liquid for about 2-3 minutes. Let it cool down completely.

Pickling Process: Place the prepared radishes in a glass jar or ceramic bowl. Pour the cooled brine over it. Seal the jar or bowl.