Vietnamese pickled carrots and daikon (radish)
Prep
15m
·
Total
15m
About This Recipe
This recipe for Vietnamese pickled carrots and daikon (radish) creates a tangy and crunchy condiment that is perfect for banh mi sandwiches, fresh spring rolls, or as a side for grilled meats. The pickled vegetables are infused with a sweet and savory brine, giving them a deliciously addictive flavor.
Ingredients
(Servings:
4)
Scale
Convert
Pickled Vegetables
Steps
View steps on recipetineats.com or by saving the recipe to your
personal library.
Register for free
to start saving recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories145kcal7%
-
Fat0g0%
-
Saturated Fat0g0%
-
Carbohydrates36g1%
-
Fiber1g0%
-
Sugar30g1%
-
Protein0g0%
-
Cholesterol0mg0%
-
Sodium2,350mg117%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Carrot and daikon – it’s hard to quantity the amounts but basically you want the same quantity of each, and enough so it is just covered by the pickling liquid. Can’t find white radish? Double up on carrot!
In Vietnam I’ve seen mixes with more carrot/less daikon, and vice versa. Use as much as you can as long as the vegetables are just about submerged in the liquid.
2. STORAGE: Keep for 2 months (likely longer!) in an airtight container the fridge submerged in the liquid, like you would any other pickle!
In Vietnam I’ve seen mixes with more carrot/less daikon, and vice versa. Use as much as you can as long as the vegetables are just about submerged in the liquid.
2. STORAGE: Keep for 2 months (likely longer!) in an airtight container the fridge submerged in the liquid, like you would any other pickle!