Vietnamese Quick Pickled Carrots and Daikon Recipe
Introduction
Vietnamese Quick Pickled Carrots and Daikon are a vibrant, tangy addition to many dishes. These crunchy, flavorful pickles bring a refreshing balance to sandwiches, salads, and rice bowls. Ready in just a few minutes, they’re perfect for brightening up any meal.
Ingredients
- 1 cup unseasoned rice vinegar
- ½ cup white vinegar
- 2 cups water
- ¼ cup sugar
- 2 ½ tablespoons kosher salt
- 3 medium carrots, peeled and julienned
- 1 daikon, peeled and julienned (about 8 inches long)
Instructions
- Step 1: Peel the carrots and daikon. Using a sharp knife or mandolin, cut them into thin julienned strips. Alternatively, use a vegetable peeler to create thin ribbons.
- Step 2: In a small pot, combine water, rice vinegar, white vinegar, sugar, and kosher salt. Stir until the sugar dissolves, then bring just to a boil. Remove from heat.
- Step 3: Place the julienned daikon and carrots into a large mason jar or divide between smaller jars.
- Step 4: Pour the warm pickling liquid over the vegetables, ensuring they are fully submerged. Let cool to room temperature (about 15–30 minutes), then seal with a lid.
- Step 5: Refrigerate for at least one hour before use. The pickled vegetables will develop more flavor over time and can be stored for up to 3 weeks.
Tips & Variations
- For a spicy kick, add a few slices of fresh jalapeño or a pinch of red pepper flakes to the pickling liquid.
- Use filtered water to avoid off-flavors in your pickling brine.
- Try adding a small piece of ginger for an extra layer of flavor.
- Adjust sugar and salt levels to your taste preference for a sweeter or saltier pickle.
Storage
Store the pickled carrots and daikon in a sealed jar in the refrigerator. They will keep well for up to 3 weeks. Before serving, stir the vegetables to redistribute the flavors. These pickles can be enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular white vinegar instead of rice vinegar?
Yes, you can use white vinegar, but it will result in a sharper, more acidic taste. Rice vinegar offers a milder, slightly sweet flavor that complements the vegetables well.
How long do these pickled carrots and daikon need to marinate before eating?
They are ready to eat after about one hour in the refrigerator, but the flavor improves if left overnight or longer.
PrintVietnamese Quick Pickled Carrots and Daikon Recipe
Vietnamese Quick Pickled Carrots and Daikon are crisp, tangy, and slightly sweet pickled vegetables that add vibrant flavor and crunch to sandwiches, rice bowls, or snacks. This easy recipe uses a simple vinegar brine to quickly pickle julienned carrots and daikon radish, creating a refreshing condiment that can be refrigerated and enjoyed for up to three weeks.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes plus refrigeration time
- Yield: About 2 jars (approximately 4 cups total pickled vegetables) 1x
- Category: Condiment
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Gluten Free
Ingredients
Pickling Brine
- 1 cup unseasoned rice vinegar
- ½ cup white vinegar
- 2 cups water
- ¼ cup sugar
- 2 ½ tablespoons kosher salt
Vegetables
- 3 medium carrots, peeled and julienned
- 1 daikon radish, peeled and julienned (about 8 inches long)
Instructions
- Prepare the vegetables: Peel the carrots and daikon radish. Using a sharp knife, mandolin, or vegetable peeler, cut them into thin julienne strips or ribbons to ensure they pickle evenly and quickly.
- Make the pickling brine: In a small pot, combine the water, rice vinegar, white vinegar, sugar, and kosher salt. Stir the mixture over medium heat until the sugar and salt are completely dissolved. Bring the brine just to a boil and then remove from heat.
- Pack the vegetables: Place the julienned carrots and daikon into a large mason jar or divide them evenly into smaller jars for pickling.
- Pour and cool: Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged. Allow the mixture to cool to room temperature, approximately 15-30 minutes, before sealing the jars with lids.
- Refrigerate and enjoy: Refrigerate the pickled vegetables for at least a few hours before use. They will develop better flavor after a day and can be stored refrigerated for up to 3 weeks. Enjoy them as a tangy topping for banh mi sandwiches, rice bowls, or as a crunchy snack.
Notes
- Use fresh carrots and daikon for the best crunch and flavor.
- The pickling liquid must be hot to properly dissolve sugar and salt but should be cooled before sealing the jar to avoid spoilage.
- If you prefer less sour pickles, reduce the white vinegar slightly.
- These pickles keep well refrigerated for up to 3 weeks.
- Adjust sugar and salt levels to taste if desired.
Keywords: Vietnamese pickled carrots and daikon, quick pickles, banh mi condiment, carrot daikon pickle, easy pickled vegetables, Vietnamese condiment
