Serves 2
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.
