Pickled Carrots and Daikon
Pickled carrots and daikon are a staple in Vietnamese cuisine. There was always a sour item that accompanied savory protein dishes and white rice growing up. So having a quick and easy recipe to access when I am craving that combination is key.
These are more of a brine than they are pickled, but the effect is just as great and very simple!
Once you have sliced the carrots and daikon, place in a bowl with 1 tablespoon of sugar, and 2 teaspoons of Kosher salt. Mix and coat the vegetables and set aside for 15 minutes. Or until the carrots are pliable.
Drain the excess liquid (there will be plenty), and be sure to press any additional liquid out as much as possible.
For the amount of carrots and daikon pictured:
- 1 cup cane sugar
- 2 1/2 cup distilled white vinegar
- 2 cups warm water
Combine all ingredients and stir until dissolved. Put the vegetables in a jar and pour liquid over to cover completely.
These are predominately used on Vietnamese Bánh Mì, but I also put them in spring rolls, any rice dish, and salads as well. Can be stored in the refrigerator for up to a week.