Vietnamese Style Pickled Carrots from Eating Local Cookbook


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.

-diane

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!

Ingredients:

  • 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

Directions:

  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: WhiteOnRiceCouple.com.

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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. Shelley @ Hillcroft Heritage Farm

    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.

  2. Olga @ MangoTomato

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

  3. Elizabeth @PrinceDesignUK

    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.

  4. Sarah Jessica Cook

    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.

    Cheers!

  5. Bernie

    I recently found another pickling recipe on the website, appetiteforchina.com, 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.

  6. Katie

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

  7. Richard Blaine

    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!

  8. Richard Blaine

    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!

  9. The Cilantropist

    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. :)

  10. yooni

    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.

  11. sally cameron

    Beautiful pictures! And the recipes look great, thanks!

  12. Yumi @ Natsukashii

    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!

  13. veggie wedgie

    Beautiful picture!

  14. Cheryl Hargraves

    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.

  15. White on Rice Couple

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

  16. czken

    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…

  17. Tamar@StarvingofftheLand

    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 …

    1. White on Rice Couple

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

  18. Sharmila

    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. :-)

  19. TripleScoop

    This would go good with some Banh Mi

  20. Twee

    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!

  21. my little expat kitchen

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

  22. Sherry

    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?

    1. White on Rice Couple

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

  23. WHP

    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.

    http://walterhelenaphotography.blogspot.com/2010/05/whp-giveaway-two-of-twelve-clouds.html

    I wish you all my best.

    WHP

  24. maria

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

    1. White on Rice Couple

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

  25. bunkycooks

    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.

  26. justcooknyc

    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.

  27. Brooke @ Food Woolf

    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!

  28. Kim at Rustic Garden Bistro

    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.

    [K]

    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:

  29. Jen (Modern Beet)

    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…

  30. A Canadian Foodie

    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!
    :)
    Valerie

  31. Liam O'Malley

    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.

  32. Charles G Thompson

    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.

  33. Sara @ Our Private Kitchen

    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!

  34. Jessica

    Love the photos. I want to try this!

  35. Rebecca

    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.

  36. Manggy

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

  37. daniela

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

  38. girlrobot

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

    1. Martha

      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

    2. White on Rice Couple

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

  39. Cheryl Hargraves

    Diane,
    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.

  40. Half Assed Kitchen

    Nice writing. You sold me on the pickled.

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