Description
A classic Vietnamese pickled carrots and daikon recipe that delivers the perfect balance of sweet, tangy, and salty flavors. These crunchy, colorful vegetables add a refreshing bite to banh mi sandwiches, salads, and spring rolls. Quick and easy to prepare, they require just a short marinating time to develop their signature slightly floppy texture.
Ingredients
Scale
Vegetables
- 2 medium carrots, peeled and cut into 3mm (1/10″) batons
- 1/2 large daikon (white radish), peeled and cut into 3mm (1/10″) batons
Pickling Liquid
- 1 1/2 cups boiling water
- 1/2 cup white sugar
- 4 tsp cooking or kosher salt
- 3/4 cup rice wine vinegar (can substitute apple cider vinegar)
Instructions
- Prepare the pickling liquid: In a large bowl, dissolve the salt and sugar in the boiling water. Stir well to ensure everything is fully dissolved. Add the rice wine vinegar and mix to combine the pickling liquid.
- Add vegetables: Place the cut carrots and daikon into the bowl with the pickling liquid. Make sure they are just about covered by the liquid to ensure even pickling.
- Marinate: Let the vegetables sit at room temperature for about 2 hours. During this time, they will soften slightly, becoming tender yet still crisp with a slightly floppy texture.
- Drain and use: When ready to serve, drain the vegetables well from the pickling liquid. Use them as a fresh and tangy condiment in sandwiches, salads, or other dishes.
- Storage: Store the pickled carrots and daikon in an airtight glass container or jar with the pickling liquid in the refrigerator. They will keep well for up to 2 months. Avoid using plastic containers for long-term storage to preserve freshness.
Notes
- Cut vegetables into thin, uniform batons (approx. 3mm) for consistent pickling and texture.
- Rice wine vinegar provides a mild sweetness ideal for Vietnamese pickles but apple cider vinegar is a good substitute.
- Ensure vegetables are fully submerged in pickling liquid to prevent spoilage.
- Use airtight glass jars rather than plastic to maintain the best flavor and longevity for storage.
- The pickled vegetables make a fantastic accompaniment to Vietnamese dishes like banh mi, vermicelli bowls, and spring rolls.
