This crispy Asian-style refrigerated pickle combination (do chua) is best known as an addition to banh mi sandwiches. You can also add cucumber and onions, if you like. This also works well with BBQ pork or as a rice side. They will keep for 4 weeks in the refrigerator.

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Recipe Summary

prep:
15 mins
additional:
1 day
total:
1 day
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.

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  • Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.

Nutrition Facts

28 calories; protein 0.3g 1% DV; carbohydrates 6.9g 2% DV; fat 0.1g; cholesterol 0mg; sodium 1415.7mg 57% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/12/2018
This is a good a mild slightly sweet pickle taste. If your family doesn't eat radishes don't try it. It is a definite flavor here but the sweet carrot balances it well. I followed the recipe exactly but traded sugar for stevia. My biggest challenge was what to use it for or with what? Will make again later. Read More
(1)

Most helpful critical review

Rating: 1 stars
09/30/2018
Not very good. Tasted too much like vinegar. Did not really taste the carrots or radish. Threw it away Read More
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
09/11/2018
This is a good a mild slightly sweet pickle taste. If your family doesn't eat radishes don't try it. It is a definite flavor here but the sweet carrot balances it well. I followed the recipe exactly but traded sugar for stevia. My biggest challenge was what to use it for or with what? Will make again later. Read More
(1)
Rating: 5 stars
09/15/2018
I just love this pickled combination. It s like a snack and great with any foods especially hot rice topped with shoyu sauce. Yummy! Thank You for this simple recipe. Betty Izquierdo Read More
Rating: 1 stars
09/30/2018
Not very good. Tasted too much like vinegar. Did not really taste the carrots or radish. Threw it away Read More
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Rating: 5 stars
10/29/2018
I loved this. I used it with banh mi and even added it to an omelet and banh xeo. It goes so well with everything. The flavor is amazing; tangy with a hint of sweet. The veggies stay crisp even after three days. I had extra brine so I added it to some julienned red bell pepper. Yum!! Thank you for the recipe. Read More
Rating: 4 stars
09/12/2018
OMG! That sounds so good and I just love banh mi and this looks like the perfect pickle for them. I ll update when I make it but I know it ll be super. Read More
Rating: 5 stars
09/17/2018
I would make this again Read More
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Rating: 5 stars
05/29/2019
Have made this several times. I usually halve the recipe because we cannot eat that much. But over time I have become adventurous. I now add a sliced spicy pepper such as jalapeño or Anaheim. At first I took out the seeds but now I leave them in. I have used other veggies as well: fennel bulb and fronds sliced garlic onion beets--glorious color cucumbers and zucchini. Sometimes several of these at once. One time I got really adventurous and added some coriander and anise. Maybe not traditional but easy and delicious. We eat them with all kinds of sandwiches from tuna to egg to grilled cheese. Use them to garnish rice dishes. And put them in salad. The brine makes a great base for salad dressing. Thanks so much for a great basic recipe. Read More
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