In Good FlavorAdd flavor, crunch, and texture to any dish with Pickled Carrots and Daikon. This is a Vietnamese condiment that goes well with almost everything. I use it on bánh mì and many other Vietnamese dishes.
Pickled carrots and daikon is a popular Vietnamese condiment that adds crunch, tanginess, and a punch of color to banh mi and many other dishes. It is fabulous with my Fried Shrimp Banh Mi or these summer rolls. What I am sharing is a basic recipe that can easily be enhanced. You can get fancy and customize with other flavorings—add garlic and/or chili peppers, for example. For maximum flavor, marinate overnight. But if you are really impatient, you can eat it after one hour of pickling.
This condiment is so simple to make. The most time-consuming part is cutting the vegetables. I usually go old-school, choosing to julienne the carrots and daikon by hand, but I also use a mandoline. For bigger batches, a food processor with a shredding attachment is the quickest way to accomplish the job.
The pickling process is easy. The julienned carrots and daikon are rubbed in salt and allowed to sit for 8 to 10 minutes. They’re then rinsed and patted dry. They are then placed in a container and covered with a brine consisting of water, rice wine vinegar, and sugar. Seal the jar and wait for the magic to happen!
If you can’t wait, you can break into it after one hour of pickling, but it’s best overnight.
To store them, I like to put them in glass mason jars. Any jar will do. They keep well refrigerated for up to 3 weeks.
Recommended supplies:
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- Mandoline slicer for shredding the carrots and daikon.
- Colander for straining the carrots and daikon.
- Glass jar for storing carrots and daikon is optional, of course.
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Pickled Carrots and Daikon
Description
Add flavor, crunch, and texture to any dish with Pickled Carrots and Daikon. This is a Vietnamese condiment that goes well with almost everything. I use it on bánh mì and many other Vietnamese dishes.
Ingredients
Instructions
- Peel and cut carrot and daikon into matchstick size. For a shortcut, shred them in your food processor. There should be about 1 1/2 cups total. Place in a bowl. Sprinkle and rub salt into carrot and daikon. Let sit for 8 to 10 minutes to soften.
- Meanwhile, bring 1/4 cup of water to a boil. Stir in sugar until dissolved. Add cold water and vinegar.
- After the carrots and daikon have sat for 8 to 10 minutes, rinse and pat dry. Place in a jar equipped with a tight lid. Pour enough vinegar solution to cover the vegetables. Cover with lid.
- Marinate for at least 1 hour before serving, best overnight. Keep unused portions refrigerated for about 3 weeks.
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