Vietnamese Pickled Carrots and Daikon
Quick Vietnamese pickle of carrot and daikon matchsticks brined in white balsamic vinegar and sugar. Salt-massaged vegetables soften slightly while developing bright, tangy flavor. Ready in 2 hours but best after 12 hours refrigeration. Serve as a condiment with banh mi, rice bowls, or grilled meats.
Ingredients
Instructions
- 1
Cut carrot and daikon into matchsticks.
- 2
Place vegetables in a bowl with salt and massage briefly by hand.
- 3
Let sit for 10 minutes, then rinse under cold water and drain well.
- 4
In a separate bowl, dissolve sugar in hot water.
- 5
Stir vinegar into the hot liquid.
- 6
Place vegetables in a clean mason jar and pour brine over them, ensuring they are fully submerged.
- 7
Seal jar and refrigerate for at least 12 hours before serving.
Tips
Vegetables will continue developing flavor for days in the refrigerator.
Can be used after 2 hours if time is limited, though longer refrigeration yields better results.
Good to Know
Sealed jar in refrigerator for up to 3 weeks.
Prepare fully; flavors improve over several days.
As a condiment with banh mi, rice bowls, grilled meats, or Vietnamese meals.
Common Mistakes
Do not skip the salt massage and rinse to avoid overly salty pickle.
Do not leave vegetables unsubmerged to avoid uneven brining.