Vietnamese Pickled Carrots and Daikon Radish
Brighten up your dishes with the tangy, crunchy delight of Vietnamese Pickled Carrots and Daikon Radish! This quick and easy recipe combines crisp matchstick-cut carrots and daikon, infused with a perfectly balanced brine of white vinegar, sugar, and a hint of saltiness. Ready in just 20 minutes of prep, these pickles add a sweet and sour note that's iconic in Vietnamese cuisine, making them the perfect condiment for banh mi sandwiches, rice bowls, or noodle dishes. With no cooking required and a shelf life of up to two weeks in the fridge, this versatile recipe is a must-try for lovers of bold flavors and simple techniques. Taste tradition in every bite and elevate your meals with this classic Southeast Asian pickle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 g Carrots
- 250 g Daikon radish
- 2 tsp Salt
- 100 g Granulated sugar
- 240 ml White vinegar
- 240 ml Water
Instructions
Peel the carrots and daikon radish. Cut them into thin matchstick-sized strips, approximately 5 cm (2 inches) long.
Place the carrot and daikon strips in a large mixing bowl. Sprinkle with 2 teaspoons of salt and toss to combine. Let sit for 15 minutes to draw out excess moisture.
After 15 minutes, rinse the vegetables under cold water to remove the salt. Drain well and gently squeeze out any excess water with your hands.
In a medium saucepan, combine the sugar, white vinegar, and water. Stir until the sugar is fully dissolved. No need to heat the mixture; it's used as-is.
Place the drained carrot and daikon strips into a clean glass jar or several smaller jars, packing them in loosely.
Pour the vinegar mixture over the vegetables, ensuring they are fully submerged in the liquid.
Seal the jar(s) tightly with lids and refrigerate for at least 1 hour before serving. For best flavor, let it marinate for 24 hours.
Use within 2-3 weeks, keeping the jars refrigerated.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 5302 mg | 231% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 116.5 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1542 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
