Pickled Carrots and Daikon (Do Chua Ca Rot)

I am out of some pickled carrots, or "Do Chua" in Vietnamese, for my upcoming dishes. So here I am making a new batch, however this time, I wanted to make it a little different. The ingredients for this is the same but the shape of the carrot and daikon is updated. My other motive in making this today was to use my food processor. Normally this pickle is julienned, but today, I want to go fancy and slice these into rounds and score them to cut into the shape of little blossoms. The food processor will slice these in seconds. I have to thank my late grandmother for this simple recipe. Don't these look super cute and delicious? Can't wait to munch on these with my rice and vermicelli dishes.

The crisp-white and orange color combination is gorgeous.

The crisp-white and orange color combination is gorgeous.

Little blossoms of crunchiness.

Little blossoms of crunchiness.

This is the typical pickled carrots and daikon.

This is the typical pickled carrots and daikon.

RECIPE for several servings.

Combine the below ingredients in a large bowl:

2 cups of warm water
2 cups of white vinegar
1/2 cup of sugar, and 3 tbs more
2.5 tsp of kosher salt


Use the food processor slicing blade to slice the carrot and daikon in less than 3 minutes.
(I used the Cuisinart 14. Make sure the carrot/daikon is not too large to fit into the veggie feeder/tube.)

1.5 lbs of carrots, medium sized, peeled and scored (tutorial video to come)
1 lb of daikon, also medium sized, peeled and scored (tutorial video to come)
3-4 cloves of garlic, sliced thin


Pour the vinegar mixture over the vegetables. Cover the bowl with plastic wrap and refrigerate overnight. It's ready to eat the next day and keeps well in the refrigerator for 2 weeks.


In case you're curious about the appliance, I am using this model. More here.