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
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 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
