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 min
- Cook time
- 3 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
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
- 1
We are looking for equal parts (50:50) of both carrots and daikon, but feel free to alter per your tastes.
- 2
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.
- 3
In a small saucepan, add the vinegar, water and sugar. Bring to a simmer, stirring until the sugar has dissolved. Let cool completely.
- 4
Pour brining liquid over vegetables in mason jar. Shake to disperse, cover with lid and rest refrigerated for 1 hour minimum.
- 5
Keep refrigerated for 4-6 weeks.