Vietnamese pickled carrots and daikon (radish)
Recipe video above. If you've been to Vietnam or Vietnamese restaurants, you've probably seen these pickles which are commonly served alongside grilled meats, on noodle bowls (like lemongrass chicken, pork and meatballs) and stuffed generously in Banh Mi! Keeps for 2 months in the fridge - keep the vegetables submerged in the liquid in airtight jars or containers. Excellent with all sorts of Vietnamese food.
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium carrots (, peeled cut into 3mm / 1/10" batons (Note 1))
- 1/2 large daikon (white radish) (, peeled, cut the same as carrots (Note 1))
- 1 1/2 cups boiling water
- 1/2 cup white sugar
- 4 tsp cooking / kosher salt
- 3/4 cup rice wine vinegar ((sub apple cider vinegar))
Instructions
- 1
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
2 hours - Leave for 2 hours until the vegetables are slightly floppy.
- 3
Using - Drain well to use, or just take out what you need (no liquid, just the vegetables).
- 4
Storing - The vegetables will keep in the fridge for 2 months, in the pickling liquid. Use airtight glass containers or jars (not plastic).