Salads

Vietnamese Pickles

Cooks in 20 min Difficulty Easy

This simple recipe requires just a few ingredients but brings a burst of tangy flavor to any meals and enhances the taste of many dishes, adding a zingy crunch that complements everything from sandwiches, bánh mì to rice bowls. You’ll love having this pickle ready in the fridge to enjoy with your favorite Vietnamese dishes, trust me!

Đồ Chua

Recipe by biteswithquynhCourse: Salads, SidesCuisine: VietnameseDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

486

kcal

Ingredients

  • 1/2 carrot

  • 1/2 daikon radish

  • 250ml white vinegar

  • 100g sugar (adjust to taste)

  • 1 tsp salt

  • Clean, sterilized jar/container

Directions

  • Thinly slice the carrot and radish. Soak them in salted water for 15 minutes, then wash them to remove excess saltiness and squeeze out the water.
  • In a saucepan, combine the vinegar, sugar, and salt to make the pickle juice. Bring to a gentle boil, then remove from heat and let it cool.
  • Place the sliced carrot and radish into a clean jar or container. Pour the cooled pickle juice over them.
  • Let the pickle sit at room temperature for 2 hours, then transfer it to the fridge. It can be stored in the fridge for up to 2 weeks.
  • Serve as a side dish with any meal and enjoy its delicious flavor!
  • This Vietnamese pickle adds a tangy and crunchy touch to any dish. It’s perfect for complementing the flavors of your favorite meals. Enjoy!

Notes

  • To ensure your pickle stays fresh longer and remains clean, sterilize the jar by rinsing it with boiling water and letting it cool before assembling the ingredients.

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