Vietnamese Pickled Carrots and Daikon: Easy Pickled Vegetables Recipe

Byarlo Jack
Vietnamese Pickled Carrots and Daikon

A Crisp, Tangy Staple Bursting with Fresh Flavor
Looking to bring bold flavor and crunch to your meals? Vietnamese Pickled Carrots and Daikon, or Đồ Chua, are the perfect balance of sweet, salty, and tangy. These quick pickles are an essential condiment in Vietnamese cuisine—lightly fermented, endlessly versatile, and incredibly easy to make. Whether tucked into a banh mi sandwich, served alongside grilled meats, or added to noodle bowls, they add brightness and zip to any dish.

Simple Ingredients, Big Impact

No need for complicated techniques or rare ingredients here. This classic recipe calls for only a few pantry staples and delivers maximum flavor. The natural sweetness of carrots, the mild bite of daikon, and a gentle vinegar brine create a crave-worthy combination. It’s budget-friendly, prep-ahead friendly, and perfect for home cooks looking to add vibrant flavor to everyday meals.

  • 2 medium carrots, julienned
  • 1 medium daikon radish, julienned
  • 1 cup white vinegar (or rice vinegar for milder flavor)
  • 1 cup water
  • ½ cup granulated sugar
  • 1 tbsp kosher salt

Nutritional Benefits

These pickled veggies don’t just taste great—they’re also packed with benefits. Naturally low in calories and fat, this recipe is a light addition to any dish. Daikon is rich in antioxidants and digestive enzymes, while carrots bring beta-carotene and vitamin A to the table. It’s a gut-friendly, clean-eating side that adds flavor without guilt.

  • Calories: 45 (per ½ cup serving)
  • Carbs: 10g
  • Sugar: 8g
  • Fiber: 2g
  • Fat: 0g
  • Protein: 1g

Timing Breakdown

Quick pickling means you can enjoy these within an hour, though flavor improves the longer they sit. Prep is minimal, and you’ll have jars of fresh pickled goodness ready in no time. Make a big batch and enjoy all week.

  • Prep Time: 10 minutes
  • Pickling Time: 1 hour (minimum)
  • Total Time: 1 hour 10 minutes

How to Make Vietnamese Pickled Carrots and Daikon

This simple method creates irresistibly crisp, tangy pickles. Make sure the veggie cuts are uniform for best texture and balance. Brine them fresh, and let time do the rest. Here’s how it’s done:

  1. Combine vinegar, water, sugar, and salt in a saucepan. Heat gently, stirring until sugar and salt dissolve. Let cool to room temperature.
  2. While the brine cools, peel and julienne carrots and daikon into thin matchsticks.
  3. Pack vegetables into clean glass jars, leaving a bit of space at the top.
  4. Pour cooled brine over vegetables until fully submerged.
  5. Seal jars and refrigerate for at least 1 hour before using (24 hours for deeper flavor).

Healthier Ingredient Swaps

Adjust the recipe to match your dietary goals without losing its bright zing. Naturally vegan and gluten-free, this pickle adapts easily to different needs. Try these swaps if you’re looking to make it even lighter or lower in sugar:

  • Use rice vinegar for a gentler tang
  • Substitute coconut sugar or monk fruit sweetener
  • Reduce sugar by half for a more savory pickle
  • Add chili flakes or sliced jalapeño for heat
  • Swap in cucumber or red onion for variety

Serving Suggestions You’ll Love

These pickles elevate any dish they touch. Their acidity and crunch make them the perfect pairing for rich or grilled foods. Use them as a topping, a side, or a pop of color on your plate. Here are a few serving ideas:

  • Inside a crispy pork or tofu banh mi sandwich
  • As a garnish for rice or vermicelli bowls
  • Alongside grilled chicken, pork chops, or beef skewers
  • With fried spring rolls or egg rolls
  • Tucked into lettuce wraps for texture and zing
  • On charcuterie boards for an Asian twist

Storage & Meal Prep Tips

One batch lasts for days, making it ideal for weekly meal prep. These pickles get better over time and are easy to grab whenever you need a flavor boost. Here’s how to keep them fresh:

  • Store in a sealed glass jar in the fridge
  • Best flavor after 24–48 hours
  • Keeps up to 2 weeks refrigerated
  • Avoid using metal lids—vinegar can corrode them
  • Use clean utensils to prevent spoilage

Chef’s Tips for Crisp, Tangy Perfection

Little details help you nail this recipe every time. From the cut of your veggies to the chill of your brine, it’s all about building layers of flavor and maintaining texture. Here’s how to level it up:

  • Use a mandoline slicer for quick, even julienne cuts
  • Don’t skip the cooling step for the brine—hot liquid softens veggies
  • Use glass jars to avoid plastic odor absorption
  • Taste and adjust sugar-vinegar balance if needed
  • Add whole peppercorns or bay leaves for subtle depth
  • Let pickles sit overnight for best flavor before serving

Conclusion: Bright, Bold, and Irresistibly Tangy

Vietnamese Pickled Carrots and Daikon are a true flavor enhancer—easy to make, endlessly useful, and completely delicious. Their balance of sweet and sour, their vibrant crunch, and their ability to cut through rich dishes make them a must-have in your fridge. Whether you’re building a banh mi or just need a little something to elevate dinner, this quick pickle delivers. Keep a jar on hand, and your meals will never be bland again. Let the pickling begin.

FAQs

Properly stored in an airtight glass jar in the refrigerator, these pickles can last up to 2 weeks. The flavor deepens over time, so they’re often best after 24–48 hours of pickling.

Yes, white vinegar works perfectly and delivers a sharper tang. If you prefer a milder, slightly sweet flavor, rice vinegar is a great substitute. Just make sure it’s unseasoned to control sugar and salt levels.

For short-term storage (under 2 weeks), clean jars with hot, soapy water and thorough drying are sufficient. If you plan to store longer or want extra safety, sterilizing the jars is a good precaution.

Yes, but the sugar helps balance the acidity and saltiness. If you’re cutting sugar, reduce the amount or use a natural sweetener like stevia, monk fruit, or erythritol. Keep in mind the flavor will be less traditional.

Daikon naturally has a strong sulfurous smell as it ferments, especially in the first day or two. This is normal and harmless. The smell fades as the pickles age and won’t affect the taste.

It’s best not to reuse brine, as it can become diluted and lose acidity. For food safety and consistent flavor, make fresh brine for each batch.

No, this is a quick pickle, not a fermented one. It relies on vinegar for acidity rather than natural fermentation. The pickles are ready to eat in hours, not days or weeks.