0 from 3 votes
Vietnamese Pickled Carrots and Daikon
Crunchy Vietnamese pickled carrots are tangy, sweet, and pleasantly salty. They’re the best cool, crisp, and refreshing side dish!
Prep Time
30 mins
Cook Time
30 mins
Total Time
33 mins
Servings: 6
Calories: 145 kcal
Course:
Condiments
Cuisine:
Vietnamese
Ingredients
- 2 large carrots peeled
- 1 6-inch daikon radish peeled
- 2 tbsp kosher salt
- 1 cup white vinegar
- 1 cup water
- 1 cup sugar
Instructions
- We are looking for equal parts (50:50) of both carrots and daikon, but feel free to alter per your tastes.
- Cut the carrots and daikon into matchstick pieces or use a mandoline and add to a mixing bowl. Sprinkle with the kosher salt, toss to mix and let sweat and get slightly limp for 15 minutes. Rinse them and add to a sanitized mason jar.
- In a small saucepan, add the vinegar, water and sugar. Bring to a simmer, stirring until the sugar has dissolved. Let cool completely.
- Pour brining liquid over vegetables in mason jar. Shake to disperse, cover with lid and rest refrigerated for 1 hour minimum.
- Keep refrigerated for 4-6 weeks.
Cup of Yum
Nutrition Information
Calories
145kcal
(7%)
Carbohydrates
35g
(12%)
Protein
0.2g
(0%)
Fat
0.2g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.02g
Monounsaturated Fat
0.002g
Sodium
2343mg
(98%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
3397IU
(68%)
Vitamin C
2mg
(2%)
Calcium
13mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 145
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 35g | 12% |
| Protein | 0.2g | 0% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.002g | 0% |
| Sodium | 2343mg | 98% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 3397IU | 68% |
| Vitamin C | 2mg | 2% |
| Calcium | 13mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.