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Pickled Carrot and Daikon

The essential Vietnamese do chua: tangy, lightly sweet pickled carrot and daikon matchsticks that are a must-have condiment for banh mi, rice dishes, and spring rolls. Plan ahead: pickle for at least 1 hour, ideally overnight.

15 minEasyServes 840 cal/serving

VietnameseSauceNo-CookVeganVegetarianLow CarbKosher-styleGluten-FreeDairy-FreeEgg-FreeNut-FreeSoy-FreeShellfish-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

Ingredients

  • 4 medium carrots, julienned
  • 1 lb daikon radish, julienned
  • 2 tsp salt
  • 1 cup distilled white vinegar (or rice vinegar)
  • 6 tbsp granulated sugar
  • 1 cup warm water

Instructions

  1. 1

    Julienne 4 medium julienned carrots and 1 lb julienned daikon radish into matchsticks about 2 inches long and 1/8 inch thick.

  2. 2

    Place the matchsticks in a large bowl and sprinkle with 2 tsp salt. Toss and let sit for 10 minutes until slightly wilted. Rinse thoroughly under cold water and squeeze out excess moisture. Pat dry.

  3. 3

    In a bowl, whisk together 1 cup distilled white vinegar (or rice vinegar), 6 tbsp granulated sugar, and 1 cup warm water until the sugar is completely dissolved.

  4. 4

    Transfer the vegetables to a clean jar or container. Pour the pickling brine over them, pressing the vegetables down so they are submerged.

  5. 5

    Let sit at room temperature for at least 1 hour before serving. For best flavor, refrigerate overnight. Store covered in the refrigerator for up to 2 weeks.

Questions

Can I make Pickled Carrot and Daikon ahead?

Yes, it takes well to being made ahead. Sugar and vinegar are preservatives: in a clean sealed jar it keeps two to three weeks refrigerated.

Can I halve or double Pickled Carrot and Daikon?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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