Growing up with a Vietnamese mom in Montreal meant our fridge always had a jar of these pickled vegetables. My mom would make a huge batch every Sunday, and by Wednesday it would be half gone because I’d sneak spoonfuls straight from the jar. When I moved out and started cooking for dates, I realized these pickles were the secret ingredient that made everything better. Sandwiches, rice bowls, grilled meats, they all needed that bright, tangy crunch.
The first time I made them for someone, she watched me julienne the vegetables and said “this looks complicated.” Twenty minutes later, when everything was sitting in the jar, she couldn’t believe how simple it actually was. Now every time she comes over, she checks the fridge to see if I have a fresh batch ready.
Quick Overview
- Prep time: 15 minutes
- Cook time: 0 minutes
- Total time: 15 minutes (plus overnight pickling)
- Servings: 8
- Difficulty: Easy
Why You’ll Love These Pickled Vegetables
Game changer condiment. Sweet, sour, salty combination. Addictive flavor. Makes you want another bite. Daikon stays crisp and slightly peppery. Carrots add natural sweetness and color. Cuts through rich, fatty foods. Banh mi without these is like poutine without gravy. Lasts for weeks in the fridge. One batch, multiple meals. Minimal effort. Massive impact on your cooking.
Ingredients for Pickled Vegetables
Main Ingredients
- 3 large carrots, julienned (about 400 g)
- 1 daikon radish, julienned (about 400 g)
- 75 g salt (5 tbsp)
- 240 ml white vinegar (1 cup)
- 480 ml water (2 cups)
- 200 g sugar (1 cup)
Ingredient Notes
Daikon radish is that large white radish you see at Asian grocery stores or Jean-Talon Market. It looks like a giant white carrot. Don’t substitute regular red radishes, they’re completely different.
For vinegar, plain white vinegar works perfectly. Don’t use apple cider vinegar or rice vinegar for this recipe, the flavor will be off.
Julienne means cutting into thin matchstick shapes. You can use a julienne peeler, a mandoline, or just a knife if you’re patient.
Equipment You’ll Need
- Large bowl for salting
- Salad spinner or clean kitchen towel
- Glass jar or airtight container (at least 1 liter)
Step-by-Step Instructions
Step 1: Julienne the Vegetables
Cut your carrots and daikon into thin matchsticks, about 5cm long and 3mm thick. Consistent size means consistent texture. I use a julienne peeler because it’s faster and more uniform than knife work.
Step 2: Salt and Wait
In a large bowl, toss the julienned vegetables with the salt. Mix well with your hands. Let this sit for 20 minutes. Here’s what’s happening: the salt draws out moisture from the vegetables, making them less watery and more receptive to the pickling liquid. This is the same osmosis process as the cucumber pickles, but more intense.
Step 3: Rinse Thoroughly
After 20 minutes, rinse the vegetables under cold running water. You need to get all that salt off, otherwise your pickles will be way too salty. Rinse for at least a minute, tossing them around.
Step 4: Dry the Vegetables
Put the rinsed vegetables in a salad spinner and spin until they’re dry to the touch. If you don’t have a salad spinner, spread them on a clean kitchen towel and pat dry. This step matters because excess water dilutes your pickling liquid.
Step 5: Make the Pickling Liquid
In a container, combine the vinegar, water, and sugar. Stir until the sugar completely dissolves. You can use warm water to speed this up, but let it cool to room temperature before adding the vegetables.
Step 6: Combine and Refrigerate
Pack the dried vegetables into a clean glass jar or airtight container. Pour the pickling liquid over them, making sure they’re completely submerged. If they float, put a small plate or weight on top to keep them under the liquid. Cover and refrigerate overnight. They’ll be ready to eat the next day.
Expert Tips for Perfect Pickled Vegetables
Don’t Rush the Salting Step
The 20-minute salt rest is important. It changes the texture of the vegetables and makes them pickle better. If you skip it, they’ll be watery and limp.
Keep Them Submerged
Vegetables that stick out of the liquid will turn brown and soft. Make sure everything stays under the brine.
Use a Glass Container
Plastic containers can absorb the vinegar smell. Glass jars are better and you can see how pretty the pickles look.
Let Them Pickle Overnight
They’re technically edible after a few hours, but overnight is when the flavors really develop. If you can wait 24 hours, even better.
What to Serve with Pickled Vegetables
Banh Mi Sandwiches
This is the classic pairing. These pickles are essential for authentic banh mi. Pile them on top of pork, pate, and cilantro.
Rice Bowls
Add them to any rice bowl for brightness and crunch. They’re perfect with grilled meats, fried eggs, and steamed vegetables.
Tacos and Wraps
Use them in place of regular pickles or slaw. They’re especially good in Korean-style tacos or Vietnamese spring rolls.
Grilled Meats
Serve them alongside grilled pork chops, steak, or chicken. The acidity cuts through the richness perfectly.
FAQs About Pickled Vegetables
How long do these pickles last?
They’ll keep in the fridge for up to 3 weeks in an airtight container. The flavor gets more intense over time.
Can I use regular radishes instead of daikon?
No, regular radishes are too small and have a different texture. Daikon is essential for this recipe.
Why do I need to salt the vegetables first?
Salting removes excess moisture and changes the texture, making them crispier when pickled. It’s a crucial step you shouldn’t skip.
Can I adjust the sweetness?
Yes, but don’t reduce it by more than 25%. The sugar balances the vinegar and helps preserve the vegetables.
Do these need to be refrigerated?
Yes, always keep them in the fridge. These are quick pickles, not shelf-stable canned pickles.
Recipe Card: Vietnamese Pickled Vegetables (Do Chua)
Description: Tangy, sweet, and crunchy pickled carrots and daikon radish. Perfect for banh mi, rice bowls, and grilled meats.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (plus overnight)
- Servings: 8
- Difficulty: Easy
Ingredients
- 400 g carrots, julienned (3 large)
- 400 g daikon radish, julienned (1 medium)
- 75 g salt (5 tbsp)
- 240 ml white vinegar (1 cup)
- 480 ml water (2 cups)
- 200 g sugar (1 cup)
Instructions
- Julienne carrots and daikon into thin matchsticks
- Toss with salt and let sit for 20 minutes
- Rinse thoroughly under cold water
- Dry completely with a salad spinner or towel
- Mix vinegar, water, and sugar until sugar dissolves
- Pack vegetables in a jar and cover with pickling liquid
- Refrigerate overnight before serving
Pro Tips
- Don’t skip the salting step for best texture
- Keep vegetables completely submerged in liquid
- Use glass containers to avoid smell absorption
- They taste better after 24 hours
Storage
Refrigerate for up to 3 weeks in an airtight container.
