Vietnamese 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
Scale
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
