Pickled carrots and daikon

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…

Learn how to make a sweet-tart pickled condiment for topping an amazingly delicious Vietnamese banh mi sandwich.

Pickled daikon and carrot is a delicious vegetarian appetizer. Simple recipe with only 5 ingredients and can be made in under 15 minutes. #pickleddaikon #pickleddaikonandcarrot #daikon #japanesesalads #japaneseappetizers #salad

Try these quick and easy Vietnamese pickled carrots and daikon for that classic pickle crunch! Also known as Đồ chua, these sweet and zesty pickles are the perfect accompaniment to your favourite Vietnamese recipes.

Make your Banh Mi sandwiches pop with these Vietnamese Quick Pickled Carrots and Daikon! Ready to eat in just 15 minutes, the tangy flavors and delicious crunch of these pickled vegetables give sandwiches, grain bowls, and salads a much needed boost.

This Vietnamese Pickled Daikon Radish and Carrots is one of those pickled vegetable staples you can easily prepare to store and enjoy with a variety of Vietnamese dishes—from bun cha bowls, bánh mì, and so much more. I personally enjoy a 50-50 ratio of carrots and radish but in Vietnam, there are usually way more radish than carrots.

The pickly crunch you should master since it's in so many Vietnamese recipes. Luckily Vietnamese pickles (Đồ Chua) is cheap and easy to make!

Super easy and quick pickled carrots and daikon recipe.

Pickled banh mi vegetables are a sweet and sour vegetable condiment used on the Vietnamese banh mi sandwich. Carrots and daikon are shredded and soaked in a simple brine.

Do chua are crunchy, colorful Vietnamese pickled carrots and daikon that are often served with various popular Vietnamese dishes like Banh Mi, Bun Cha Gio, Banh Xeo, and more. This Vietnamese recipe is very easy to make, taking only 15 minutes, and you can prepare a large batch to keep in the fridge for up to one month.

A sweet and sour pickle that is a wonderful accompaniment to many dishes.

Recipe video above. If you've been to Vietnam or Vietnamese restaurants, you've probably seen these pickles which are commonly served alongside grilled meats, on noodle bowls (like lemongrass chicken, pork and meatballs) and stuffed generously in Banh Mi! Keeps for 2 months in the fridge - keep the vegetables submerged in the liquid in airtight jars or containers. Excellent with all sorts of Vietnamese food.

Vietnamese Pickled Carrots and Daikon Radish, known as Đồ Chua, are a must-have for an authentic Vietnamese meal. These tangy pickles add a delightful crunch and flavor that perfectly complements savory meats, banh mi sandwiches, and much more.

Vietnamese pickled daikon and carrots (dồ chua) are a sweet and tangy condiment used on Banh Mi sandwiches and Vietnamese noodle bowls. They are easy to make and can be enjoyed additionally as a crunchy snack or a topping for salads.

Quick-pickled carrot and daikon adds a tangy, crunch to Vietnamese dishes. Do chua is a Vietnamese quick-pickled carrot and daikon condiment that is served on banh mi sandwiches or as an accompaniment to bánh xèo crepes, summer rolls, or bun cha. To crisp the shredded carrots and daikon, we let them sit with a small amount of salt and sugar and then drained them. Then we added them to a tangy-sweet mixture of white vinegar, salt, and sugar.

Transform your meals with a burst of flavor using this Pickled Carrots and Daikon recipe! Perfect as a crisp salad topping or delicious side dish, these tangy veggies add a vibrant crunch. Quick to prepare and packed with health benefits, they’re a must-try for any kitchen. Relish, ferment, and enjoy!