Vietnamese Style Pickled Carrots from Eating Local Cookbook
We’re obsessed with Vietnamese picked carrots. Our pantry and fridge are continually stocked with pickles from our garden vegetables and when we’re low on staples such as Vietnamese pickled carrots, we’ll forage our veggie plots for new replacements. But this year, the daikon plot is taken up with fresh spinach, so all we had to pickle were the carrots. That’s fine by us because Vietnamese pickled carrots are still perfect as a single accompaniment. The carrots by themselves are equally divine and versatile!
Our favorite tool makes the perfect cut QUIICK. More info here: OXO Julienne Tool
When we first started the blog, one of the first recipes put up was our staple Vietnamese carrot and daikon pickles recipe. But last week we wanted to try a different recipe and we 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
Favorite tools for making Vietnamese Pickled Carrots :
It can sometimes be hard to find good Vietnamese ingredients and tools. Here’s some of the favorites for pickling and beyond:
Here’s my personal family Vietnamese Pickles recipe.
Watch Our Vietnamese Pickled Carrots Video:
Here’s my personal recipe for Vietnamese Fish Sauce Dip and click here for all our popular Vietnamese Recipes that are sometimes traditional and definitely sometimes not.
Here’s our tutorial on How To Roll Spring rolls and All Our Great Spring Rolls Recipes
Vietnamese-Style Carrot and Daikon Pickles
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!Makes about 1 lb. of pickles.
Ingredients
- 1/2 pound daikon , peeled
- 1/2 pound large carrots , peeled
- 1 teaspoon kosher salt or sea salt
- 1 cup unseasoned rice vinegar
- 3 Tablespoons sugar , or to taste
- 1 cup water
Instructions
- Wash daikon and carrots and cut into matchstick sizes, or round sizes (about thickness of a 25¢ quarter). Pat dry.
- 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.
- For best pickled flavor, store vegetables in an airtight mason jar for about 5 days in the refrigerator.
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. 🙂
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.
Beautiful pictures! And the recipes look great, thanks!
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!
Beautiful picture!
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.
czken- the comment that Jen from Modern Beet has some great book suggestions for you to get some other produce pickling ideas!
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…
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 …
Tamar- carrots are definitely easier to pickle than cucumbers. I’ve had some issues too with getting my cucumbers to be crunchy.
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. 🙂
This would go good with some Banh Mi
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!
I have a soft spot for pickles and carrots do make the best pickles ever. I’m looking forward to trying this recipe!
Magda
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?
Sherry – they are both very similar, but my other one is just a little more vinegary!
Thank you for creating such a lovely space : )
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I have never pickled anything. I better give it a try this summer. Love the carrots!
Maria- WHAT?? you’ve never pickled anything? well, once you start, you’re in for a real treat.