Vietnamese Pickled Carrots and Daikon
These crisp, tangy Vietnamese pickled carrots and daikon add the perfect sweet-sour crunch to banh mi, rice bowls, and grilled meats. With just a few pantry staples, this classic quick pickle comes together fast and develops flavor as it rests.
Servings4 Portions
Prep Time15 Mins
Cook Time120 Mins
Difficulty
Easy
Ingredients
4
- carrots2
- large daikon0.5
- boiling water0.5 cup
- Rice wine vinegar0.8 cup
- white sugar0.5 cup
- cooking/kosher salt4 tsp
Step-by-Step Instructions
01
Peel the carrots and daikon, then cut them into thin matchsticks or julienne strips. Place them in a large heatproof bowl or jar.
02
In a separate bowl, stir the boiling water, sugar, and salt until fully dissolved. Add the rice wine vinegar and mix well.
03
Pour the pickling liquid over the carrots and daikon, making sure the vegetables are mostly submerged. Let them sit at room temperature for about 2 hours, or until slightly softened but still crisp.
04
Use the pickled vegetables right away, or transfer them with the brine to a clean airtight glass jar and refrigerate. Drain before serving if you want a less wet topping.
05
Store the pickled carrots and daikon in the refrigerator for up to 2 months in their pickling liquid.
Chef's Tips
For the best texture, cut the carrots and daikon into evenly sized matchsticks. If rice wine vinegar is unavailable, rice vinegar works well. Always store the pickles in glass rather than plastic to preserve their clean, bright flavor.
