Serves 2
80 min
Vietnamese Pickled Carrots and Daikon Radish
Recipe GLPR0df502aecafd71
A fresh and tangy Vietnamese-style pickle featuring crisp carrots and daikon radish preserved in a simple vinegar-sugar brine. Light, refreshing, and perfect as a condiment or accompaniment to rice bowls, bánh mì sandwiches, or grilled meats. Ready to enjoy after a brief infusion period.
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Ingredients
½ pound, peeled and cut into thin matchsticks Carrots
½ pound, peeled and cut into thin matchsticks Daikon radish
¼ cup Distilled white vinegar
2 tablespoons Sugar
2 teaspoons Salt
1 cup Warm water
Directions
Peel the carrots and daikon radish, then cut both into thin, uniform matchsticks approximately 1/8 inch thick and 2–3 inches long. Aim for similar-sized pieces so they pickle evenly.
In a small bowl or jar, combine the warm water, distilled white vinegar, sugar, and salt. Stir well until the sugar and salt dissolve completely into the brine.
Place the carrot and daikon radish matchsticks into a clean jar or container. Pour the warm vinegar brine over the vegetables, ensuring they are fully submerged.
Cover the jar with a lid or plastic wrap. Let the pickles rest at room temperature for at least 1 hour, or refrigerate for up to 3 hours, until the vegetables are lightly pickled and tender-crisp. For best flavor, allow them to chill for 1–2 hours.
Before serving, drain off excess brine if desired, or serve the vegetables with a small amount of the pickling liquid. Store in an airtight container in the refrigerator for up to 1 week.
