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
- 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
- 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.
- Place carrots and daikon in a jar and fill to cover with the vinegar mix.
- 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.
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