Vietnamese pickled carrots and daikon (radish)

Name: Vietnamese pickled carrots and daikon (radish)
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Pickled vegetables:; 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)

Prep 15m

Total 15m

Pickled Vegetables

Vietnamese pickled carrots and daikon (radish) Image

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Ingredients

(Servings: 4)

Pickled Vegetables

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)

Steps

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Nutrition Facts

Calories

106kcal

5%
Fat

0g

0%
Saturated Fat

0g

0%
Carbohydrates

25g

8%
Fiber

1g

4%
Sugar

22g

44%
Protein

1g

2%
Cholesterol

0mg

0%
Sodium

1,150mg

47%

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!

Vietnamese pickled carrots and daikon (radish)

Ingredients

Pickled Vegetables

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

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Nutrition Facts