Vietnamese Quick Pickled Carrots and Daikon Recipe

Introduction

Vietnamese Quick Pickled Carrots and Daikon are a vibrant, tangy addition to any meal. These crunchy pickles add a refreshing contrast to sandwiches, bowls, or can be enjoyed on their own as a snack. Ready in under an hour, they bring authentic flavor to your kitchen with minimal effort.

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

1. Step 1: Peel the carrots and daikon. Using a sharp knife or mandolin, cut them into thin julienned strips. Alternatively, use a peeler to create thin ribbons.
2. Step 2: In a small pot, combine water, rice vinegar, white vinegar, sugar, and kosher salt. Stir over medium heat until the sugar dissolves and the mixture just starts to boil. Remove from heat.
3. Step 3: Place the julienned carrots and daikon into a large mason jar or divide into smaller jars.
4. Step 4: Pour the hot pickling liquid over the vegetables until fully submerged. Let the jars cool to room temperature, about 15 to 30 minutes. Seal with lids and refrigerate.
5. Step 5: Allow the pickles to marinate for at least a few hours before enjoying. They stay fresh in the refrigerator for up to 3 weeks.

Tips & Variations

• For a spicier kick, add a few slices of fresh chili or a pinch of red pepper flakes to the jar.
• You can substitute kosher salt with sea salt, but avoid iodized table salt for best flavor.
• Use a mandolin for evenly cut, consistent strips which pickle more quickly and beautifully.

Storage

Store the pickled carrots and daikon in airtight jars in the refrigerator. They will keep well for up to 3 weeks. To enjoy, simply scoop out the desired amount; no reheating is needed as they are served cold or room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white vinegar instead of rice vinegar?

While you can use only white vinegar, rice vinegar offers a milder, slightly sweet flavor that balances the pickling liquid better. Using a combination of both as in the recipe helps achieve authentic taste.

How long before pickles are ready to eat?

The pickles are best after marinating for at least a few hours, but the flavor deepens after 24 hours. They remain crisp and tasty for up to 3 weeks refrigerated.

Vietnamese Quick Pickled Carrots and Daikon Recipe

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★★★★★

4.8 from 122 reviews

• Author: Hailey
• Total Time: 20 minutes
• Yield: About 4 cups pickled vegetables 1x
• Diet: Gluten Free

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Description

Vietnamese Quick Pickled Carrots and Daikon is a vibrant and tangy condiment made by pickling crisp carrot and daikon strips in a balanced brine of rice vinegar, white vinegar, sugar, and kosher salt. This easy, no-cook recipe enhances your meals with a refreshing crunch and subtle sweetness, perfect for sandwiches, rice bowls, or as a bright snack.

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Ingredients

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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)

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Instructions

1. Prepare the Vegetables: Peel the carrots and daikon radish. Use a sharp knife, mandolin, or vegetable peeler to julienne them into thin, uniform strips or ribbons for quick and even pickling.
2. Make the Pickling Liquid: In a small pot, combine the water, rice vinegar, white vinegar, sugar, and kosher salt. Stir the mixture until the sugar is fully dissolved. Bring the liquid just to a boil, then remove it from the heat to cool slightly.
3. Pack the Vegetables: Place the julienned carrots and daikon into a large mason jar or divide them evenly among smaller jars, ensuring they are packed but not overly compressed.
4. Combine and Cool: Pour the warm pickling liquid over the vegetables in the jars, making sure the liquid completely covers them. Allow the jars to cool to room temperature, which takes about 15 to 30 minutes.
5. Seal and Refrigerate: After cooling, seal the jars with their lids and refrigerate. The pickled vegetables will develop their flavor over time and can be stored in the refrigerator for up to 3 weeks.
6. Serve and Enjoy: Use these quick pickled carrots and daikon to add a burst of tangy crunch to sandwiches, rice bowls, or simply enjoy them as a flavorful snack.

Notes

• Adjust the sugar and salt quantities based on your taste preference if desired.
• For a spicier version, add sliced chili peppers or a pinch of red pepper flakes to the brine.
• Use fresh, firm carrots and daikon for the best texture and flavor.
• Make sure the pickling liquid covers the vegetables completely to ensure proper preservation and flavor infusion.
• Let the pickled vegetables sit at least an hour before eating for better flavor, although they are best after chilling overnight.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Condiment
• Method: No-Cook
• Cuisine: Vietnamese

Keywords: Vietnamese pickled vegetables, quick pickled carrots, daikon pickle, banh mi toppings, tangy pickles, easy Vietnamese condiment