Vietnamese Pickles Carrots & Daikon Radish

by on January 15, 2008

Vietnamese Pickles Carrots & Daikon Radish

The pungent aroma of some pickled daikon & carrots can sometimes clear a room faster than a fire alarm but when added to a great banh mi, it just might be able to bring everyone together again. These pickled jewels add the touch of tang, sweet and sour crunch and flavor to not only banh mi, but to many Vietnamese dishes. Most daikon and carrots found are shredded finely, but when it comes to home made, you can have fun and create just about any shape, size and thickness.

Vietnamese Pickled Carrot and Daikon Recipe

Total Time: 30 Minutes

Ingredients:

  • 1/2 lb. carrots -shredded in food processor, sliced in thin rounds or thin match-like strips.
  • 1/2 lb. daikon radish - cut same as carrots.
  • 3 cups warm water
  • 3 Tablespoons distilled or rice vinegar
  • 2-3 tablespoons sugar, depending on how sweet you want your pickles
  • 2 tablespoons salt

Directions:

  1. Mix warm water, vinegar, sugar and salt until everything is dissolved. Choose a pitcher or bowl with a lip that can be used for pouring mixture.
  2. Place carrots and daikon in a jar and fill to cover with the vinegar mix.
  3. Cover jars and set aside.  Let sit a least 30 min., but can sit as long as a couple weeks.  The longer it sits, the more flavorful it gets.
Recipe Source: WhiteOnRiceCouple.com.

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{ 2 comments… read them below or add one }

1 Allison February 17, 2008 at 3:32 am

Mmmm I have been trying to find a recipe for these… I can never quite duplicate my beloved banh mi sandwiches! These just might help get me close though… thanks!! :)

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2 mary June 8, 2009 at 2:01 pm

Hello,
I just found your wonderful site and am looking forward to making some of the recipes.

Would you please email the Vietnamese Pickles Carrots & Daikon Radish recipe? The link seems to be broken.

Thank you,

Maryt

Reply

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