Vietnamese Pickled Carrots and Daikon
Crisp, tangy Vietnamese pickled carrots and daikon add a refreshing crunch to banh mi, noodles, and rice dishes. Quick, easy, and bursting with sweet-sour flavor!
Nutrition
Calories: 90kcalCarbohydrates: 22gSodium: 700mgFiber: 2gSugar: 20g
Ingredients
- 5 medium daikon radishes peeled
- 2 medium carrots peeled
- 1 tablespoon salt for salting vegetables
- 1 tablespoon salt for pickling liquid
- 2 cups granulated sugar
- 4 cups distilled white vinegar
- Water for rinsing
Instructions
- In a medium saucepan, combine 2 cups sugar, 1 tablespoon salt, and 4 cups white vinegar
- Heat over medium, stirring until the sugar and salt fully dissolve. Bring just to a boil, then remove from heat and let cool to room temperature.
- Peel the daikon and carrots. Rinse well and pat dry.
- Slice into thin matchsticks or julienne strips.
- Place the sliced daikon and carrots in a large bowl. Add 1 tablespoon of salt and toss to coat evenly.
- Let sit for 20 minutes to draw out moisture and soften the texture.
- Rinse the vegetables 2–3 times with cold water to remove excess salt. Drain thoroughly. For faster drying, gently squeeze using a clean kitchen towel or cheesecloth.
- Transfer the dried daikon and carrot to a clean glass jar or food-safe container. Pour the cooled vinegar mixture over the vegetables until fully submerged.
- Cover and let sit at room temperature for 3–4 hours, or refrigerate for up to 1 week for deeper flavor.
Notes
- These pickles are great with banh mi sandwiches, grilled meats, or as a refreshing side dish.
- Keep in the fridge for up to 2–3 weeks in an airtight container.
- Taste improves after 24 hours of refrigeration.
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