By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
146 cal · 15 min
Vietnamese-Style Carrot and Daikon Pickles
Recipe GLPRdcf633848dbfa0
Crisp, tangy pickled vegetables featuring thin-cut carrots and daikon radish in a light vinegar brine with just a hint of sweetness. These classic Vietnamese pickles are refreshing as a condiment, side dish, or palate cleanser, and improve in flavor as they cure in the refrigerator over several days.
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Ingredients
1/2 pound daikon radish, peeled
1/2 pound large carrots, peeled
1 teaspoon kosher or sea salt
1 cup unseasoned rice vinegar
2 tablespoons plus 2 teaspoons sugar
1 cup water
Directions
Rinse the daikon radish and carrots under cold running water, then peel them. Using a sharp knife or vegetable julienne peeler, cut both vegetables into thin matchstick strips approximately 1/8 inch thick (about the thickness of a quarter). Arrange the cut vegetables on a clean kitchen towel and gently pat dry to remove excess moisture.
In a clean bowl, combine the rice vinegar, salt, sugar, and water. Stir until the sugar and salt are completely dissolved, about 1-2 minutes. Add the dried carrot and daikon strips to the brine, stirring gently to ensure all pieces are submerged.
Allow the vegetables to marinate at room temperature for at least 1 hour before tasting. The pickles will develop a pleasantly tart and slightly sweet flavor as they sit.
For optimal flavor development, transfer the pickles and brine to a clean, airtight mason jar and refrigerate for approximately 5 days. The vegetables will continue to absorb the pickling liquid and become increasingly flavorful over time. Serve as a side dish, condiment, or palate cleanser.
Comments
Carrot and daikon are stocked year-round at every major Charlotte chain, and rice vinegar is standard at Harris Teeter, Food Lion, Publix, Walmart, and Kroger—no special trip needed. At roughly sixty cents for the produce and thirty cents for vinegar and sugar, you're under two dollars total, or about a dollar per serving. The stated fifteen minutes ignores the fact that julienning or matchsticking the vegetables takes five to eight minutes by hand, and the pickles won't be ready to eat for at least an hour—they're better after overnight sitting. This is a useful condiment and side that reheats or sits fine, but the time claim significantly undersells the real workflow.
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