Description
Vietnamese pickled carrots and daikon are tangy, sweet, and crunchy. Add these pickles to banh mi and vermicelli bowls for depth of flavor and texture.
Ingredients
Scale
- 2 medium carrots (cut to ⅛–¼ inch thick matchsticks, 2 cups)
- 1 medium daikon (cut to ⅛–¼ inch thick matchsticks, 2 cups)
- 1 tablespoon sea salt
- 1 cup hot water
- ½ cup rice wine vinegar
- ¼ cup sugar
Instructions
- In a large bowl, toss the carrots and daikon with salt so it’s evenly coated. Let them sit for 10 minutes to release their moisture.
- Check if the carrots and daikon can bend without breaking. If so, they are ready to be pickled. Otherwise, let them sit for a few more minutes. Next, drain the vegetables and discard the liquid.
- Brine: Mix the hot water, rice wine vinegar, and sugar in a container with a pourable spout. Transfer the salted carrots and daikon to a clean jar and add the pickling brine until it covers the vegetables. Make more brine if needed.
- Storing: Store at room temperature for at least an hour and then transfer to the fridge. Serve two hours later but for best flavor, serve the next day. Enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 82 kcal
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Vietnamese Pickled Carrots Daikon