Pickled Carrots & Daikon Radish

Side pickled veggie dish

If you’ve ever had Vietnamese food, you’ve probably seen pickled carrots and daikon radish in vermicelli bowls or banh mi. These pickles add a bright, tangy crunch that’s perfect as a side or topping. I make a big batch to keep in the fridge for easy additions to lunch and dinner throughout the week. You can also adjust the proportions based on your preference—more carrots for sweetness, or more daikon for a milder flavor.

Notes:

• Customize the Flavor: For more variety, try adding a few thin slices of fresh chili pepper for heat, or a couple of garlic cloves for extra flavor.

• Adjust the Sweetness: If you prefer a sweeter pickle, add an extra tablespoon of sugar to the vinegar solution.

• Storage Tip: These pickles will keep well in the fridge for up to two weeks, but their flavor may become more intense over time.

• Quick Pickling: If you’re in a rush, start by using pre-boiled vinegar solution and refrigerate immediately. The pickles will be ready in 1 day, though longer pickling yields more flavor.

Recipe: Pickled Carrots & Daikon Radish

Ingredients:

• 1 lb daikon radish

• 1 lb carrots

• 1 Tbsp salt

Vinegar Solution:

• 1 cup boiling water

• ½ cup sugar

• ½ cup vinegar

Directions:

1. Prepare Vegetables: Peel the daikon and carrots, then cut them into matchsticks using a mandoline slicer for uniformity.

2. Salt & Soak: In a large bowl, sprinkle salt over the daikon and carrots, tossing to coat. Let sit for 15 minutes to draw out excess moisture.

   

3. Rinse & Squeeze: Rinse thoroughly with water to remove salt, then squeeze out as much moisture as possible.

4. Pack into Jars: Add the vegetables to jars, filling to the top.

5. Prepare Vinegar Solution: In a small pot, bring water to a boil. Add sugar, stirring until it dissolves completely. Remove from heat, add vinegar, and mix.

6. Pour Over Vegetables: Pour the vinegar solution over the vegetables in each jar. If the solution doesn’t fully cover the vegetables, top off with warm water until submerged.

7. Cool & Pickle: Allow the mixture to cool completely, then screw on the lids. Leave at room temperature for 2-3 days to pickle to your liking.

8. Refrigerate: Once pickled, refrigerate to store.