Spring is here and everything feels fresh and bright again. You want a topping that adds a refreshing crunch to every meal. This recipe for Vietnamese Pickled Carrots and Daikon is the perfect answer.
It is tangy, sweet, and incredibly easy to make. You can whip up a batch in minutes. It will brighten up your kitchen and your plate. Let’s get pickling together today.
Why This Recipe Is a Winner
These pickles are a total game-changer for your weekly meals. They add a bright pop of flavor to almost anything. It is a great way to get your family to eat more veggies. Kids love the sweet and tangy crunch they provide.
This recipe is very budget-friendly too. Carrots and daikon are inexpensive all year round. It is the perfect addition to your healthy reset routine. You will love having a jar ready in the fridge.
Simple Method
You do not need any fancy canning equipment for this. Just some simple chopping and a quick brine will do. The secret is massaging the vegetables first. This makes them perfectly tender and flexible. Even a beginner can master this easy technique quickly.
Ingredients You’ll Need
These simple ingredients are likely already in your pantry or local grocery store.
- 500 grams daikon radish, peeled and julienned
- 250 grams carrots, peeled and julienned
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1.25 cups distilled white vinegar
- 1 cup warm water
Step-by-Step
- Place the julienned carrots and daikon in a large bowl and sprinkle with 2 tablespoons of the sugar and the salt.
- Massage the vegetables with your hands for 3 minutes until they become flexible and release liquid.
- Rinse the vegetables under cold running water to remove excess salt and sugar, then drain thoroughly.
- In a separate container, combine the remaining sugar, white vinegar, and warm water, stirring until the sugar is completely dissolved.
- Pack the drained vegetables tightly into sterilized glass jars.
- Pour the vinegar brine over the vegetables until they are completely submerged.
- Seal the jars and refrigerate for at least 1 hour before serving, though flavor improves after 24 hours.
Best Ways to Enjoy It
These are the classic topping for a crusty Banh Mi sandwich. They also taste amazing in a fresh grain bowl or salad. Try them on top of grilled chicken or pork chops. They add a vibrant zing to any plate. Pack them in your lunchbox for an extra treat.
Keep It Fresh
Keep these pickles in a sealed glass jar in your fridge. They will stay fresh and crunchy for up to four weeks. The flavor actually improves over time. Always use a clean fork to scoop them out. This helps the brine stay clear and fresh longer.
Tips for Best Results
- Don’t skip the massage step for the best texture.
- Use a mandoline slicer to save time on chopping.
- Make sure the vegetables are fully covered by the brine.
- Use glass jars to avoid any metallic tastes.
- Double the batch for your next family potluck.
- Add a few slices of jalapeño for a spicy kick.
- Rinse the veggies well to control the saltiness.
Ways to Switch It Up
- Use rice vinegar for a milder and sweeter flavor.
- Add thinly sliced ginger for a warm, spicy note.
- Swap white sugar for honey for a natural sweetness.
- Try adding red radishes for a beautiful pink color.
Common Questions
Can I use regular red radishes?
Yes, you can use them if daikon is unavailable. The flavor will be a bit more peppery. The texture will still be wonderfully crunchy.
How soon can I eat them?
You can eat them after just one hour of chilling. However, the flavor is best after twenty-four hours. Patience really pays off with these pickles.
Is this recipe spicy?
No, this recipe is naturally mild, sweet, and tangy. It is very kid-friendly and approachable for everyone. You can always add chili if you want heat.
I hope these bright pickles bring a little sunshine to your meals. They are such a simple way to add love to your cooking. Enjoy every crunchy bite!
— Lidia
Vietnamese Pickled Carrots and Daikon
Ingredients
- 500 grams daikon radish, peeled and julienned
- 250 grams carrots , peeled and julienned
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1.25 cups distilled white vinegar
- 1 cup warm water
Instructions
- Place the julienned carrots and daikon in a large bowl and sprinkle with 2 tablespoons of the sugar and the salt.
- Massage the vegetables with your hands for 3 minutes until they become flexible and release liquid.
- Rinse the vegetables under cold running water to remove excess salt and sugar, then drain thoroughly.
- In a separate container, combine the remaining sugar, white vinegar, and warm water, stirring until the sugar is completely dissolved.
- Pack the drained vegetables tightly into sterilized glass jars.
- Pour the vinegar brine over the vegetables until they are completely submerged.
- Seal the jars and refrigerate for at least 1 hour before serving, though flavor improves after 24 hours.
