Serves 20
20 min
Vietnamese Pickled Carrots and Daikon
Recipe GLPR3397cd1849e16e
A classic Vietnamese condiment featuring tender julienned carrots and daikon radish preserved in a tangy, slightly sweet vinegar brine. This bright and crisp pickle is commonly served alongside banh mi sandwiches, spring rolls, and rice bowls. Light, refreshing, and naturally fat-free, it adds a wonderful acidic punch to any meal.
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Ingredients
2 pounds carrots, peeled and cut into thin matchsticks
2 pounds daikon radish, peeled and cut into thin matchsticks
1 cup plus 4 teaspoons sugar
2 teaspoons salt
2 1/2 cups white vinegar
2 cups warm water
Directions
Peel the carrots and daikon radish. Using a sharp knife or julienne peeler, cut them into thin, uniform matchsticks about 1/8 inch thick and 2-3 inches long.
In a large mixing bowl, combine the sugar and salt. Pour in the warm water and stir until both the sugar and salt are completely dissolved.
Add the white vinegar to the sugar-salt mixture and stir well to combine.
Place the julienned carrots and daikon into clean glass jars or a large container.
Pour the pickling liquid over the vegetables, ensuring they are completely submerged. If needed, add a bit more water to cover.
Cover the container and allow the pickles to rest at room temperature for at least 4-6 hours before serving. They will develop better flavor and crispness as they sit. Store in the refrigerator for up to 3 weeks.
