Vietnamese pickled carrots and daikon (radish)
User Reviews
5
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Prep Time
15 mins
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Pickling
2 hrs
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Servings
4 cups
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Calories
624 kcal
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Course
Condiments
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Cuisine
Vietnamese
Vietnamese pickled carrots and daikon (radish)
Description
The recipe calls for peeling and cutting equal parts carrot and white radish into thin batons about 3mm thick. A heated pickling liquid combines boiling water with sugar, kosher salt, and rice wine vinegar, which dissolves all ingredients and then immerses the vegetables completely. This mixture softens the vegetables to a slightly tender yet still crisp state after about two hours.
Once pickled, the carrots and daikon can be drained partially when used or kept submerged in the brine and refrigerated for up to two months in airtight glass containers. The pickles offer a balance of sweetness, acidity, and saltiness that complements many Vietnamese dishes especially bánh mì sandwiches, where these pickles add crunch and brightness.
Adjust the ratio of carrot and daikon according to availability or preference. The recipe suggests doubling carrots if white radish is unavailable. Using rice wine vinegar or apple cider vinegar is acceptable depending on taste.
Proper storage submerged in liquid and refrigeration maintain freshness and extend shelf life. The note about the variable quantities acknowledges the informal nature of home pickling.
Ingredients
Pickled vegetables:
- 2 carrot peeled cut into 3mm / 1/10" batons (Note 1, medium
- 1/2 white radish peeled, cut the same as carrots (Note 1, large daikon
- 1 1/2 cups water boiling
- 1/2 cup white sugar
- 4 tsp kosher salt cooking salt
- 3/4 cup rice wine vinegar (sub apple cider vinegar)
Instructions
- Pickle - In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon - they should just about be covered.
- 2 hours - Leave for 2 hours until the vegetables are slightly floppy.
- Using - Drain well to use, or just take out what you need (no liquid, just the vegetables).
- Storing - The vegetables will keep in the fridge for 2 months, in the pickling liquid. Use airtight glass containers or jars (not plastic).
Notes
- Use roughly equal quantities of carrot and daikon, cut into 3mm batons, adjusting if daikon is unavailable by increasing carrot amount.
- Pickled vegetables maintain freshness for up to 2 months refrigerated if kept submerged in the brine in airtight glass containers.
- Rice wine vinegar is recommended, but apple cider vinegar is an acceptable substitute.
- Drain vegetables before serving if you prefer less liquid on the plate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Calories | 624cal | 31% |
| Carbohydrates | 46g | 15% |
| Protein | 38g | 76% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 142mg | 47% |
| Sodium | 1474mg | 61% |
| Potassium | 905mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 11640IU | 233% |
| Vitamin C | 17mg | 19% |
| Calcium | 155mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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