Pickled Daikon Radish and Carrot — a quick Vietnamese-style pickles (do chua) recipe that delivers bright, tangy crunch in under an hour. These easy quick-pickled daikon and carrot matchsticks are exactly what you want alongside rice noodle salads, banh mi, fresh spring rolls, or as a crisp condiment for bowls. This small-batch recipe uses a simple sweet-sour brine so the vegetables stay crunchy, colorful, and perfectly balanced.
Prep Time: 20 mins • Additional Time: 5 hrs (marinate) • Total Time: 5 hrs 20 mins • Servings: 4 • Yield: 4 servings
Ingredients
- ½ cup distilled white vinegar
- ¼ cup white sugar
- 1 small carrot, peeled and cut into matchsticks
- 1 daikon radish, peeled and cut into matchsticks
- 2 tablespoons chopped fresh cilantro
- 1 Thai chile pepper, seeded and chopped (adjust for heat)
Directions
Step 1
Heat vinegar and sugar in a small saucepan over low heat, stirring until the sugar dissolves. Remove from heat and let the brine cool to room temperature, then chill briefly in the refrigerator if you want a faster cool-down.
Step 2
Place the daikon matchsticks, carrot matchsticks, chopped cilantro, and chopped Thai chile in a clean glass jar or nonreactive container. Pour the cooled vinegar-sugar brine over the vegetables so they are fully submerged. Cover and refrigerate for at least 4 hours — overnight is best — to develop flavor and crunch.
Cook’s Note
- For perfectly crisp pickles, slice daikon and carrot uniformly (use a mandoline or sharp knife).
- If you like a milder taste, omit the Thai chile or leave the seeds in for extra heat.
- To make the brine tangier, substitute up to 1 tablespoon of the white sugar with 1 tablespoon of rice vinegar or add a pinch of kosher salt.
- These pickles are excellent in banh mi, vermicelli bowls, rice paper rolls, tacos, or chopped into slaws for extra texture.
How to Store
- Keep refrigerated in a sealed glass jar. Best flavor and crunch for up to 3 weeks.
- Always use a clean utensil to remove pickles (keeps brine fresh).
- For longer storage, process in sterilized jars using a proper canning method (not covered here).
Nutrition Facts (per serving, approx.)
Calories 70 • Total Fat 0g • Sodium 27mg • Total Carbohydrate 17g • Dietary Fiber 2g • Total Sugars 15g • Protein 1g • Vitamin C 20mg • Calcium 28mg • Potassium 240mg