You are just 15 minutes away from enjoying these super simple pickled carrots and daikon. Don’t let the name fool you, these tangy crunchy veggies are ready to enjoy in minutes. That’s right, no “pickling” wait time required! Simply toss all of the ingredients together and you are ready to top off sandwiches, salads, burgers and more!
Pickled carrots and daikon are a staple in Vietnamese cooking. These colorful, crispy veggies add depth and texture to bahn mi sandwiches and bun vermicelli noodle salads. Need a Pork Bahn Mi recipe? I have you covered.
Of course, the most tedious and time-consuming part of this recipe is the veggie prep. If you have a julienne peeler or a spiralizer – you are in luck. Unfortunately, I only have a mandoline and that only gets me half way there. But not to worry, in only 10 minutes I had these bad boys julienned and ready for picklin’.
Ready. Set. Pickle!
| Prep Time | 15 minutes |
| Servings |
quart
|
- 1 large carrot julienned
- 1 medium daikon radish julienned
- 1/4 cup sugar
- 1 Tbsp salt
- 1 cup water
- 1/2 cup rice wine vinegar
Ingredients
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- In a large bowl, combine carrots, radish, sugar and salt. Massage the mixture with your hands until the salt and sugar are dissolved. Add water and rice vinegar to the bowl and combine. Pack vegetables into a quart-sized mason jar or two pint-sized jars. Use immediately or seal jar and refrigerate at least overnight for best results. Lasts for one week.