Description
Discover the delicious flavors of Vietnamese Pickled Vegetables with this quick and easy Pickled Carrots Recipe. Perfect as a side dish or topping for your favorite meals
Ingredients
A perfect batch of Vietnamese pickled carrots and daikon requires just a handful of easy-to-find ingredients, most of which feature in traditional Vietnamese homes. Here’s what you’ll need, plus options for creative substitutions that keep things fresh and tailored to your taste:
- 2 large carrots (about 300g), peeled and julienned – a burst of color and crunch
- 1 medium daikon radish (about 400g), peeled and julienned – provides a subtle peppery bite and classic texture
- 1 ½ tablespoons coarse salt (for sweating the veggies)
- 1 cup distilled white vinegar (5% acidity for classic tang, or substitute with rice vinegar for a mellow twist)
- 1 cup water (filtered is best for pure flavor)
- ½ cup granulated sugar (try coconut sugar or maple syrup as a natural swap)
- ½ teaspoon salt (for the brine)
- Optional: 1 Thai chili pepper, sliced for heat, or a few peppercorns for subtle spice
For those looking to play: Swap carrots with golden beets for an earthier flair, or add thin slices of cucumber for extra freshness.
Instructions
Peel the carrots and daikon. Slice them into uniform matchsticks—ideally about 2-3 inches long and ¼-inch thick. This size helps ensure even pickling and that satisfying crispness. (Fun fact: Using a mandolin slicer speeds up the process and gives a professional look.)
Toss the carrots and daikon with the 1½ tablespoons of coarse salt in a large bowl. Let them sit for 30 minutes, then squeeze gently to drain excess liquid. This step draws out water, firms up the veggies, and prevents sogginess—a common issue in quick pickle recipes. Don’t skip it!
Tip: Rinse briefly in cold water to remove excess salt, then drain well. Pat dry with a kitchen towel for maximum crunch.
In a mixing bowl or saucepan, combine the vinegar, water, sugar, and the final ½ teaspoon of salt. Stir (or heat gently, if needed) until sugar dissolves completely. The brine should smell sharp, slightly sweet, and clean—this ratio is tested for optimum flavor balance.
Layer the prepared carrot and daikon matchsticks into clean jars (use wide-mouth mason jars for easy filling). Add chili slices or peppercorns now if you like it spicy, which is a favorite in many Vietnamese households.
Pour the cooled pickling brine over the vegetables until fully submerged. Tap jars gently to release air pockets—this ensures the veggies pickle evenly and stay crisp.
Cover the jars tightly and let them rest at least 45 minutes (for a lightly pickled, crunchy texture), or refrigerate for up to 24 hours for deeper flavor. These pickles keep at peak flavor and crunch for about 2-3 weeks refrigerated, making them a super-convenient condiment for busy home cooks!
Nutrition
- Calories: 35 kcal High in Vitamin C, potassium (from daikon), and beta-carotene (from carrots)
- Sodium: 400m
- Carbohydrates: 8g