[Vietnamese Recipes] Pickles Carrots & Daikon

This Vietnamese Pickles recipe is my go-to for so many dishes. Everyone knows that a family recipe is a special one, with special nuances and flavors unique to ones family history and story. My Vietnamese banh mi pickles simple and delicious.

EASY VIETNAMESE PICKLES RECIPE

I never feel as if one family recipe is ever “better” than another. Each one is different and wonderful on it’s own merits because of what it has meant to those who made it over generations. And for those who grew up eating favorite family recipes, the flavors and comfort these dishes bring are priceless.

My Vietnamese recipes are usually rooted in family tradition, reflective of where I was born and the birthplace of my ancestors. Grandparents hailed from the Northern Viet-nam and escaped the Communist regime to Central Vietnam during the war. Family stories that were passed down from my elders who had survived the wars. Accompanied with each memory was a recipe that was a window to the past, a reflection of their lives back before I was even born.

MY RECIPE IS LESS SWEET

The Vietnamese carrot daikon pickles I grew up with weren’t too sweet and more on the salty side. My father grew up in Northern Vietnam, where the foods were more subtle, less fiery and sweet than their Southern counterparts. When Dad would see Mom pickle huge jars of vegetables for her nail shop ladies (most of which grew up cooking in the sweet South), he was always remind her to “not to add too much sugar”! Over the years I’ve modified my Vietnamese carrot daikon pickles family recipe and found a balance that fit my eating lifestyle the most. I do love the salty brine of pickles, but am appreciating more of the slightly sweet balance in my pickles. This recipe is a reflection of both flavors.

HOW TO MAKE VIETNAMESE PICKLES OR BANH MI PICKLES

PERFECT FOR BANH MI

I always grew up eating is Vietnamese pickled carrots and daikon radish and they’ve become a staple in my pantry. These Vietnamese carrot daikon pickles or (do chua) are most well known for making appearances in Vietnamese banh mi sandwiches. But I know them just as do chua and eat them with rice, noodles and spring rolls.

Chose your favorite dish and these wonderful Vietnamese carrots and daikon pickles will enhance any meal that needs that fresh, salty crunch. Thanks and lots of love to Mom, Grandma and preserved family recipes that make food and sharing so special. Are there any special family recipes or traditions you hold close?

VIETNAMESE PICKLES WITH CARROT AND DAIKON RADISH (ĐỒ CHUA)

yield: 10 SERVINGS
prep time: 15 MINS
pickle time: 1 D
total time: 1 D 15 MINS

Pungent warning: These pickles will be more pungent/stinky the longer you brine them. You can eat them the next day, but if you want them more flavorful and crispy, brine them longer which also makes them more pungent! Taste the brine before you finish the final pickles. If you like your pickles more sweet, add a few teaspoons of sugar. Personalizing these pickles to your taste will make them extra special. I've tasted Vietnamese pickles from friends, family, restaurants and they're all different. Some are sweeter, tangier or saltier. Make them the way you want!

INGREDIENTS

1/2 lb. (227 g) carrots - julienned or cut into thin match-like strips
1/2 lb. (227 g) daikon radish , cut same as carrots
4 cups (1 l) water , slightly warm enough to dissolve the salt and sugar
3 Tablespoons (45 ml) sugar
2 Tablespoons (30 ml) salt
1/2 - 3/4 cup (120-180 ml) distilled white vinegar or rice vinegar (or to taste)

INSTRUCTIONS

Prep carrots and daikon, set aside. In large pitcher or large bowl, mix water, vinegar *see note at end of step, sugar and salt until everything is dissolved and combined well. (Start with 1/2 cup of vinegar and taste the mixture. If you like it more tangy/vinegary, add few more vinegar to taste.)

Place carrots and daikon in a clean, sterile jar. Fill with vinegar mixture until carrots and daikon are completely covered in liquid.

Cover jars and set in the refrigerator to pickle for at least overnight. Our ideal timing is to let the pickles sit for 3 days before eating. Pickles can last for about 3 weeks in the fridge. I like my pickles to sit for at least 3 days so that the carrots and daikon become more flavorful and sour. They will definitely be more pungent. You can eat them the next day and they'll be less vinegary, and definitely less pungent.