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Vietnamese Quick Pickled Vegetables (Do Chua Style) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 51 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Vietnamese
  • Diet: Vegetarian

Description

Vietnamese Quick Pickled Vegetables (Do Chua Style) is a vibrant and crisp side dish featuring julienned carrots, daikon radish, cucumber, and red bell pepper, all soaked in a tangy, sweet, and slightly spicy vinegar brine. This easy-to-make pickle adds refreshing zest and crunch to any meal, especially delicious alongside Vietnamese cuisine.

Ingredients

Scale

Vegetables

  • 2 medium carrots, peeled and julienned
  • 1 large daikon radish, peeled and julienned
  • 1 cucumber, thinly sliced
  • 1 red bell pepper, thinly sliced

Pickling Brine

  • 2 cups water
  • 1 cup white vinegar
  • ½ cup sugar
  • 2 tablespoons salt
  • 3 cloves garlic, minced
  • 1 small chili, thinly sliced (optional for heat)

Garnish

  • Fresh dill leaves
  • Fresh mint leaves

Instructions

  1. Prepare the Vegetables: Peel and julienne the carrots and daikon radish. Thinly slice the cucumber and red bell pepper. Place all the vegetables together in a large mixing bowl and set aside.
  2. Make the Pickling Brine: In a saucepan over medium heat, combine the water, white vinegar, sugar, salt, and minced garlic. Stir occasionally and heat until the sugar and salt have completely dissolved to create the pickling brine.
  3. Add Spice (Optional): If you like heat, add the thinly sliced chili to the brine and let it simmer for 1-2 minutes to infuse the spiciness throughout the liquid.
  4. Pickle the Vegetables: Carefully pour the hot brine over the prepared vegetables in the mixing bowl. Stir gently to ensure the vegetables are evenly coated with the brine.
  5. Cool and Store: Allow the mixture to cool to room temperature. Once cooled, transfer the pickled vegetables and brine into a jar or airtight container. Refrigerate for at least 4 hours, though overnight is preferable to develop deeper flavors.
  6. Serve: Before serving, garnish the pickled vegetables with fresh dill and mint leaves to add aromatic freshness and enhance the flavor.

Notes

  • The optional chili adds a mild heat; adjust quantity based on your spice preference or omit entirely.
  • For best results, prepare the pickled vegetables a day ahead to allow flavors to fully develop.
  • Use a sharp knife or mandoline slicer for even julienne and slices to ensure consistent texture.
  • Store pickled vegetables in the refrigerator and consume within 1-2 weeks for optimal freshness.
  • Feel free to customize with other vegetables like daikon, radish, or thinly sliced onions.

Find it online: https://recipes.mbeams.com/vietnamese-quick-pickled-vegetables-do-chua-style-recipe/