This recipe is a short cut to make Vietnamese-style pickled carrots. Also known as Do Chua, these quick and easy pickled carrots are the perfect accompaniment to your favourite Vietnamese meal! With just 3 ingredients, you will have beautifully pickled carrots in minutes! This recipe is just what you need when you are short on time, or just want a quick and easy way to add some zest and crunch to your dish.
I learnt this short cut to make quick and easy Vietnamese pickled carrots when I was waitressing at a Vietnamese restaurant. A typical pickle Do Chua recipe would require boiled water and a few other ingredients, steps, and more time to pickle the carrots. The best thing about my quick Vietnamese carrot recipe is that it only needs 3 ingredients and only minutes to make!
WHAT YOU’LL NEED FOR THIS RECIPE
Carrots
Sugar
White vinegar
HOW TO MAKE QUICK AND EASY VIETNAMESE PICKLED CARROTS
Step 1: Peel carrots, then cut with a mandolin slicer medium to small sticks. Smaller cuts will pickle faster.
Step 2: In a medium-sized container, combine vinegar and sugar. Mix until sugar dissolves.
Step 3: Add the carrots, making sure they are fully submerged. If needed, add some room temperature boiled water until fully submerged.
Step 4: Close the container with the lid, and place in the refrigerator for at least 20 minutes before eating. Keep the pickled carrots refrigerated in the pickling mixture for up to 1 month, or until too sour or carrots lose their crunch.
PRO TIPS FOR THIS DO CHUA RECIPE
Slicing
My favourite way to prepare my carrots for pickling is to peel the skin first, and then use a spiraliser to make long strands of carrots. I especially love this method if I am going to eat the pickled carrots in a noodle salad, as the carrots kind of become like noodles too! If the strands are too long, simply cut them to make shorter strands. I find this method to be the fastest and easiest.
Another fast and easy method is to use a mandolin slicer or handheld grater. However, of you are using a handheld grater, be aware that your carrots will be very small and thing, which may affect the taste and texture. Alternatively, you can simply slice the carrots into thin julienne slices or batons.
Storage
Always store your jar or container of pickled carrots in the refrigerator. They should generally keep for 1 month. They may sometimes last longer. To check if they are still good to eat, see if they look bad or smell to sour. If so, chuck them out and make a new batch.
Pack carrots tightly
To preserve the carrots for longer, pack them tightly and ensure they are fully submerged in the vinegar mixture. Top up with some room temperature boiled water if necessary.
FREQUENTLY ASKED QUESTIONS
Can I store pickled carrots at room temperature?
To quicken the pickling process, you may choose to leave the carrots soaking in the vinegar mixture at room temperature (make sure the carrots are kept away from direct sunlight). However, I recommend leaving it out for no more than 1 hour. After this time, you can either serve it straight away or store it in the refrigerator for up to 1 month or until too sour to eat.
What should I use to store my pickled carrots in?
For this recipe, you do not need special canning jars. Simply use any clean glass jar or container with a lid. The main thing is for your jar or container to be clean, preferably sterilised.
What can I serve with these quick pickled carrots?
These Vietnamese-style pickled carrots are very versatile and goes well with many things. Being Vietnamese pickled carrots, it is no surprise that they pair beautifully with many traditional Vietnamese dishes, including:
- Homemade Banh Mi
- Vietnamese Noodle Salad (Bun Bowl)
- Lemongrass Chicken and Rice
- Vietnamese Chicken Salad
These picked carrots also make great accompaniments to dishes from other cuisines, such as:
- Sushi Bowls
- Salads
- BBQ meats like sausages or pork chops. The zest and crunch of the carrots cut the fat and gives almost any barbeque meat the fresh element it generally needs)
YOU MAY ALSO LIKE…
- Vietnamese Fish Sauce (Nuoc Mam)
- Vietnamese Iced Coffee (Cafe Sua Da)
- Thai Iced Tea (Cha Yen)
- Vietnamese Avocado Smoothie
- Shu Mai
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Quick Vietnamese Pickled Carrots – Do Chua
Ingredients
- 2 pounds carrots or 1 pound carrots and 1 pound daikon
- 3/4 cup sugar
- 2 cup white vinegar
Instructions
- Peel carrots, then cut with a mandolin slicer medium to small sticks. Smaller cuts will pickle faster.
- In a medium-sized container, combine vinegar and sugar. Mix until sugar dissolves.
- Add the carrots, making sure they are fully submerged. If needed, add some room temperature boiled water until fully submerged.
- Close the container with the lid, and place in the refrigerator for at least 20minutes before eating. Keep the pickled carrots refrigerated in the pickling mixture for up to 1 month, or until too sour or carrots lose their crunch.
