Vietnamese Quick Pickled Carrots and Daikon Recipe
Introduction
Vietnamese Quick Pickled Carrots and Daikon offer a crisp, tangy crunch that brightens any meal. These vibrant pickles are easy to make and perfect for adding a fresh, zesty touch to sandwiches, salads, or rice bowls.
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, mandolin, or peeler, cut them into thin julienne strips.
- Step 2: In a small pot, combine water, rice vinegar, white vinegar, sugar, and kosher salt. Stir until the sugar dissolves, then bring the mixture just to a boil. Remove from heat.
- Step 3: Place the julienned carrots and daikon into a large mason jar or divide evenly into smaller jars.
- Step 4: Pour the hot pickling liquid over the vegetables. Let the mixture cool to room temperature, about 15–30 minutes. Seal with a lid and refrigerate.
- Step 5: Allow the pickles to marinate in the fridge before using. Enjoy them on sandwiches, in rice bowls, or as a crunchy snack.
Tips & Variations
- For extra flavor, add a few slices of fresh chili or a clove of garlic to the jar before pouring the pickling liquid.
- Adjust the sugar to your taste for sweeter or tarter pickles.
- If you don’t have daikon, try substituting with another mild radish or thinly sliced cucumber for a different crunch.
Storage
Store the pickled carrots and daikon in an airtight jar in the refrigerator for up to 3 weeks. The flavors will deepen over time. Serve chilled or at room temperature for best crunch and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
How long do these pickles need to marinate before eating?
They are best after at least an hour in the fridge, but for more developed flavor, let them marinate overnight.
Can I use regular white vinegar instead of rice vinegar?
Yes, you can use white vinegar, but rice vinegar adds a milder and slightly sweet flavor that complements the vegetables nicely.
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Vietnamese Quick Pickled Carrots and Daikon Recipe
- Total Time: 20 minutes plus chilling time
- Yield: Approximately 4 cups of quick pickled carrots and daikon 1x
- Diet: Gluten Free
Description
This recipe for Vietnamese Quick Pickled Carrots and Daikon offers a tangy, crisp, and refreshing condiment that complements sandwiches, rice bowls, and various Asian dishes. The pickling brine combines rice vinegar, white vinegar, sugar, and kosher salt, creating a balanced flavor perfect for brightening any meal. Quick to prepare and easy to store, these pickled veggies add a vibrant crunch and subtle sweetness with minimal effort.
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 thoroughly. Using a sharp knife or mandolin slicer, cut both into thin julienne strips. Alternatively, use a vegetable peeler to create thin ribbons for texture variation.
- Make the Pickling Brine: In a small pot, combine water, rice vinegar, white vinegar, sugar, and kosher salt. Stir the mixture well and bring it just to a boil to dissolve the sugar and salt completely, then remove it from heat.
- Pack the Vegetables: Place the julienned daikon and carrots into a large sterilized mason jar or divide them into smaller jars as preferred.
- Add the Brine and Cool: Pour the hot pickling liquid over the vegetables until fully submerged. Allow the jar to cool to room temperature, about 15 to 30 minutes, then seal tightly with the lid.
- Refrigerate and Enjoy: Refrigerate the pickled vegetables for at least a few hours before use, ideally longer, to let flavors develop. These pickled carrots and daikon will keep well in the refrigerator for up to 3 weeks. Use them to garnish sandwiches, rice bowls, salads, or enjoy as a tangy snack.
Notes
- Julienne size can be adjusted to preference; thinner strips will pickle faster.
- The pickled veggies taste best after they marinate for at least 24 hours.
- Ensure vegetables are fully submerged in brine to avoid spoilage.
- Use sterilized jars for longer shelf life and safety.
- These quick pickles are different from traditional fermented pickles; they are tangy and crisp without long fermentation.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Vietnamese
Keywords: Vietnamese pickled carrots, pickled daikon, quick pickles, tangy pickled vegetables, Vietnamese condiment
