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.
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. Use a sharp knife, mandolin, or vegetable peeler to julienne them into thin, uniform strips or ribbons for quick and even pickling.
- 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.
- 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.
- 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.
- 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.
- 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
