Description
This Vietnamese Pickled Carrots and Daikon recipe features crisp, colorful, and tangy quick pickles perfect as a refreshing condiment or side dish. The julienned carrots and daikon are lightly salted to draw out excess moisture before being soaked in a balanced brine of vinegar, sugar, and salt, optionally spiced up with chili or peppercorns. Ready in just over an hour, these pickles add vibrant flavor and crunch to any meal and keep well refrigerated for weeks.
Ingredients
Scale
Vegetables
- 2 large carrots (about 300g), peeled and julienned
- 1 medium daikon radish (about 400g), peeled and julienned
Salting
- 1 ½ tablespoons coarse salt
Pickling Brine
- 1 cup distilled white vinegar (5% acidity) or rice vinegar
- 1 cup water (filtered)
- ½ cup granulated sugar (alternatively coconut sugar or maple syrup)
- ½ teaspoon salt
- Optional: 1 Thai chili pepper, sliced or a few peppercorns
Instructions
- Prep and Julienne the Vegetables: Peel the carrots and daikon radish, then slice them into uniform matchsticks approximately 2-3 inches long and ¼-inch thick to ensure even pickling and a satisfying crunch. Using a mandolin slicer can speed this up and create consistent cuts.
- Sweat with Salt: Toss the julienned vegetables with 1½ tablespoons of coarse salt in a large bowl. Let them sit for 30 minutes to draw out excess water, which firms the veggies and prevents sogginess. Afterward, squeeze gently to drain the liquid. For extra crispness, rinse briefly in cold water to remove some salt, drain well, and pat dry with a kitchen towel.
- Make the Pickling Brine: In a mixing bowl or saucepan, combine vinegar, water, sugar, and ½ teaspoon salt. Stir well, heating gently if needed, until the sugar dissolves completely. The brine should have a sharp, slightly sweet, and clean aroma, balanced for optimum flavor.
- Pack the Jars: Layer the prepared carrot and daikon matchsticks into clean wide-mouth mason jars. Add optional chili slices or peppercorns now if you prefer a spicy note.
- Pour the Brine and Pickle: Pour the cooled pickling brine over the vegetables ensuring they are fully submerged. Tap the jars gently to release any trapped air pockets for even pickling and maintaining crunch.
- Marinate and Chill: Seal the jars tightly and let them rest at room temperature for at least 45 minutes to create a lightly pickled, crunchy texture, or refrigerate for up to 24 hours for deeper flavor development. These pickles keep at peak flavor and crunch for 2-3 weeks in the refrigerator.
Notes
- Using a mandolin slicer helps achieve uniform julienne cuts and speeds up preparation.
- Salt sweating step is critical to prevent soggy pickles by removing excess water from the vegetables.
- Rinsing the salted vegetables briefly reduces saltiness and enhances crispness.
- Adjust sweetness and acidity by varying sugar type or vinegar choice according to preference.
- Optional chili or peppercorns add a subtle or strong spiciness typical of many Vietnamese versions.
- Store pickles in the refrigerator to maintain the best flavor and texture. Best consumed within 2-3 weeks.
