Vietnamese Style Pickled Carrots from Eating Local Cookbook

by on May 24, 2010

I’ve fully embraced the fact that I’m addicted to salt and crunchies. To preen me away from a jar of anything picked is like separating a mother bear from her cub. Please don’t get between me and my precious jar of pickled vegetables. Just don’t even think of going there. OK?

With that submission to salt made clear, I’m blaming it all on my Vietnamese heritage because I pretty much started at birth (once I moved to solids) to eating pickled foods as part of my meals. The colorful collage of Vietnamese cuisine includes fresh textures of raw herbs/greens and often bright and crunchy pickles of some sort. I love eating my food in layers, where I have the luxury of biting into a pickled accouterment alongside savory grilled dishes, or tearing fragrant raw herbs into my hot bowls of brothy soup.

Each bite of Vietnamese food is exciting because of the diverse contrast of cool, crunchy, sour, sweet and salty textures.

Our pantry and fridge are continually stocked with pickles from our garden vegetables and when I’m low on staples such as Vietnamese pickled carrots and daikon, I’ll forage my veggie plots for new replacements. But this year, the daikon plot is taken up with fresh spinach, so all I had to pickle were the carrots. That’s fine by me because pickled carrots are still perfect as a single accompaniment. I kept it singular and simple. The carrots by themselves are equally divine and versatile!

When we first started the blog, one of the first recipes put up was my staple Vietnamese carrot and daikon pickles recipe. But last week I wanted to try a different recipe and I found it in a gorgeous new book by Janet Fletcher called Eating Local: The Cookbook Inpsired by America’s Farmers.

This lovely cookbook is a farmers markets dream because the every single recipe had a fruit or vegetable included in it and perusing through it is like walking the stalls of our local farmers markets. Each page is bursting with fabulous produce and it’s like visiting a stand from a favorite farmer. The color, freshness and appeal of every recipe is a proud reminder of why so many of us try to eat local and support our farmers.

Eating Local also takes readers on to the land and into the homes of 10 of America’s best small farmers as well. Their stories instantly connect all of us all to this vast food chain of eating locally and sustainably. I’m really looking forward to cooking from this cookbook because there’s recipes in here that can allow me to create a complete meal from fresh produce. A few days of vegetable meals isn’t a bad idea and my body is craving for that lately.


Vietnamese-Style Carrot and Daikon Pickles

Yield: 1 lb Pickles

Total Time: 10 Minutes

adapted from Eating Local by Janet Fletcher
Since I only had carrots growing in my garden and no daikon, I simply replaced the daikon half with carrots. Use any ratio you wish for the pound of veggies. Next time, I'll have to try just pickling daikon!


  • 1/2 pound daikon, peeled
  • 1/2 pound large carrots, peeled
  • 1 teaspoon kosher or sea salt
  • 1 cup unseasoned rice vinegar
  • 2 tablespoons plus 2 teaspoons sugar
  • 1 cup water


  1. Wash daikon and carrots and cut into matchstick sizes, or round sizes (about thickness of a 25¢ quarter). Pat dry.
  2. In bowl, mix vinegar, salt, sugar and water until the sugar dissolves. Add the carrots and daikon to the mixture and let marinate for at least 1 hour before serving.
  3. For best pickled flavor, store vegetables in an airtight mason jar for about 5 days in the refrigerator.
Recipe Source:

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

{ 45 comments… read them below or add one }

1 Half Assed Kitchen May 24, 2010 at 10:03 pm

Nice writing. You sold me on the pickled.


2 Cheryl Hargraves May 24, 2010 at 10:29 pm

Perfect timing for this recipe (for me). I’m putting together ideas for a pickling project, and I hadn’t even thought of pickling carrots. Plus I’m craving anything with vinegar these days. :)
I will give this recipe a try this week.


3 girlrobot May 24, 2010 at 10:56 pm

how long do these last for? can’t wait to try it!


4 White on Rice Couple May 25, 2010 at 10:14 am

girlrobot- I’ve kept pickled carrots in the fridge for as long as a month and they still tasted great!


5 Martha February 13, 2012 at 4:47 pm

I’ve pickled carrots for over. YEAR. They tasted fine because they were pickled. Apparently, pickled things NEVER go bad unless you add some saliva. They were just a little too salty but that was fine with me


6 daniela May 25, 2010 at 3:40 am

I happen to have a big bunch of baby carrots in my fridge.
Thanks for the idea.


7 Manggy May 25, 2010 at 6:33 am

Aah – the perfect accompaniment to a small dish of sweet deep fried anchovies :)


8 Rebecca May 25, 2010 at 8:16 am

Wonderful post on a delicious recipe from “Eating Local”! I especially love your photos. They make me want to start pickling right now. Thanks for the delightful review.


9 Jessica May 25, 2010 at 8:25 am

Love the photos. I want to try this!


10 Sara @ Our Private Kitchen May 25, 2010 at 8:34 am

Amazing as always. I’m going to have to try this recipe; I love pickled vegetables, especially in my bahn mi! Glad you are back; we missed you!


11 Charles G Thompson May 25, 2010 at 11:19 am

That book is right up my alley and one I don’t have it yet — I’ll be getting it soon! I, too, love pickled things and really like that pickled items cross over to many, many cuisines. Thanks for the new recipe to try.


12 Liam O'Malley May 25, 2010 at 11:32 am

This looks great and I never thought of pickling carrots before. Your pictures are making my mouth water.

I saw that book the last time I was in SLT but neglected to pick it up. Perhaps I’ll have to on my next visit.


13 A Canadian Foodie May 25, 2010 at 11:54 am

Simple, delicious, nutritious, economical and local. What more could one ask. Brilliant little idea. Let’s get back to these kinds of basics. I am in and will do this one, too!


14 Jen (Modern Beet) May 25, 2010 at 12:27 pm

I love making pickles and my farmer’s market has been flush with cute baby carrots. This is going in the queue! Speaking of pickles, do you know the book ‘The Joy of Pickling’? 200+ interesting pickles recipes (plus the classics of course). Oddly, I discovered it when interviewing for a job — they had a whole wall made of interestingly titled book spines (just the spines glued to the wall, not the actual books!).

Recently I’ve been very taken with Indian pickles — I think their distinctive flavor comes from mustard oil? not sure though…


15 Kim at Rustic Garden Bistro May 25, 2010 at 12:41 pm

Hahahaaa…. I JUST tweeted about “what to do with the last of my garden carrots” and Liam [mysocalledknife] was kind enough to point me to this post!

Since my garden carrots took so long to grow (I think we planted at the end of summer?) I’ll need to give them a dignified send-off. As a fellow Viet, I believe this may be it – and I could use leftovers for my banh mi thit cravings.

And – I got this book as part of a swag bag from Sur La Table this month. LOVE IT! Need to get that page open, stat!

Beautiful photo, as always.


P.S. I’m also addicted to salt. I figured it was a Viet thing. In fact, I put soy sauce on my over-easy breakfast eggs this morning. :shrug:


16 Brooke @ Food Woolf May 25, 2010 at 1:01 pm

The funny thing is, I’ve had “Start making refrigerator pickles” on my to-do list ever since I laid my eyes on the Lee Brother’s Southern cookbook…Now that you’ve posted those crisp and vibrant pictures of your pickled carrots, that to-do item just hit the top of the list!


17 justcooknyc May 25, 2010 at 1:31 pm

i’m always trying to find these kind of pickle recipes but i’ve had such mixed luck with them. i’ll have to look for that book.


18 bunkycooks May 25, 2010 at 2:33 pm

I just started peeking at this cookbook the other day after bringing it home as part of a goodie bag I received. I am inspired by your post to try some of the recipes now. Lovely photos, as always.


19 maria May 26, 2010 at 7:55 am

I have never pickled anything. I better give it a try this summer. Love the carrots!


20 White on Rice Couple May 26, 2010 at 9:12 pm

Maria- WHAT?? you’ve never pickled anything? well, once you start, you’re in for a real treat.


21 WHP May 26, 2010 at 3:26 pm

Thank you for creating such a lovely space : )

I’d like to invite you to win a piece of my fine art through a giveaway on my blog.

I wish you all my best.



22 Sherry May 26, 2010 at 8:04 pm

How does this recipe compare to the other one? I’ve been meaning to try your first recipe out but should I try this one instead?


23 White on Rice Couple May 26, 2010 at 9:11 pm

Sherry – they are both very similar, but my other one is just a little more vinegary!


24 my little expat kitchen May 27, 2010 at 4:41 am

I have a soft spot for pickles and carrots do make the best pickles ever. I’m looking forward to trying this recipe!


25 Twee May 27, 2010 at 8:06 am

I’m craving banh mi of any kind right now..Plenty of amazingly good bread here, but too bad I’d have to make my own stuffing, wait for my viet herbs to grow enough, plant some daikon and carrots (and pickle them), etc, etc, etc. before being able to bite into a baguette..SIGH..
OR i could hop on a plane and come home! -_-

btw, I looove your gardening section, it’s really inspiring!


26 TripleScoop May 27, 2010 at 4:03 pm

This would go good with some Banh Mi


27 Sharmila May 27, 2010 at 11:17 pm

Hi! Don’t know how I landed on your space … but am hooked now. What wonderful photography as well as recipes. I love the way you write too. Still going through your pages. :-)


28 Tamar@StarvingofftheLand May 28, 2010 at 4:39 am

I’m in! My only previous pickling experience was a sad waste of cucumbers. But this looks like something even I can’t screw up. Then again, you always make things look easy …


29 White on Rice Couple May 29, 2010 at 6:51 pm

Tamar- carrots are definitely easier to pickle than cucumbers. I’ve had some issues too with getting my cucumbers to be crunchy.


30 czken May 29, 2010 at 4:14 am

My experience with pickling always involves a day-long task, bushels of produce, water baths and weeks (if not months) of curing. I love that harvest task but this easy approach is opening a whole new, off-season concept to me. Tell me, what other produce is conducive to this treatment? A list of three or four to start would be a wonderful gift…


31 White on Rice Couple May 29, 2010 at 6:50 pm

czken- the comment that Jen from Modern Beet has some great book suggestions for you to get some other produce pickling ideas!


32 Cheryl Hargraves May 30, 2010 at 10:50 am

I made your carrots and am currently waiting the five days to see how they come out. I can hardly wait! :) I’ll have to try some with daikon next time.


33 veggie wedgie June 1, 2010 at 3:43 pm

Beautiful picture!


34 Yumi @ Natsukashii June 2, 2010 at 1:46 pm

Diane – These are perfect! A banh mi is just not what it should be without do chua! :) Thanks for the post – love your shots. Beautiful!


35 sally cameron June 3, 2010 at 4:37 pm

Beautiful pictures! And the recipes look great, thanks!


36 yooni June 19, 2010 at 10:15 pm

My mom and I love love loveee pickled carrots – and we got this recipe from a childhood friend, and the main difference is that they used some fish sauce. We really love it with a couple of sliced jalapeños thrown in. I salivate just thinking about it.


37 The Cilantropist July 26, 2010 at 2:42 pm

These sound amazing! I just make two different types of pickles and also pickled onions and they were fabulous, I feel like I am on a pickling craze now… I will definitely be giving these a try. :)


38 Richard Blaine March 24, 2011 at 3:01 pm

I learned to pickle/preserve veggies from my dorm room buddy in college. He was Korean and I learned how to make all kinds of Kim Chee. Now, I have never thought of pickling carrots, but after seeing this recipe I am going shopping for carrots when I get off work tonight. Your photo is excellent to by the way! Great blog to! I will be back!


39 Richard Blaine April 11, 2011 at 11:52 am

I thought I would get back to you and let you know that I did make this recipe and it was delish! very clean and crisp and I just finished doubling the recipe and added some thin sliced turnips. Your recipe may just have turned me into a pickling freak!

Thank You!


40 Katie April 30, 2011 at 6:31 pm

I have all of these ingredients (for once!) I’m definitely doing this. It looks awesome!


41 Bernie January 8, 2012 at 3:38 pm

I recently found another pickling recipe on the website,, which includes cucumbers, and of course carrots, and also some cilantro and garlic, with a little sambal oelek added for a nice kick at the end! My fridge, and of course me! haven’t been without them since I discovered pickling! It’s so easy and so refreshing.


42 Sarah Jessica Cook February 17, 2012 at 8:08 am

Looks interesting! I’m definitely going to give it a try!

I also like to make spicy pepper similar way. But I use much more vinegar…
If you interested I can share mine recipe. Just contact me.



43 Elizabeth @PrinceDesignUK April 9, 2012 at 7:58 pm

I recently traveled to Vietnam and loved the food there, but when I returned home had pretty much no idea of how to recreate the flavors. I had imagined that something like this would be much more complicated. I am really looking forward to trying this out – thank you! Also , what a great idea of how to keep carrots from being wasted when you have too many.


44 Olga @ MangoTomato April 18, 2012 at 10:26 am

Made a version of this and blogged about it. Great flavors!


45 Shelley @ Hillcroft Heritage Farm August 25, 2012 at 8:28 am

Good afternoon and hello from Nova Scotia,

I have recently become addicted to the vietnamese restaurant near my office, in general there is the pickled carrot and onion strips that appear very similar to this recipe… but with working full time and running a farm it is so much easier for me to do pickle for long term storage… if bottled correctly do you think they would be OK longer term?

Your website is absolutely lovely BTW and is now stored for future reference.


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