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Vietnamese pickled carrots and daikon (radish)
Recipe video above. If you've been to Vietnam or Vietnamese restaurants, you've probably seen these pickles which are commonly served alongside grilled meats, on noodle bowls (like lemongrass chicken, pork and meatballs) and stuffed generously in Banh Mi! Keeps for 2 months in the fridge - keep the vegetables submerged in the liquid in airtight jars or containers. Excellent with all sorts of Vietnamese food.
👥 4 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Pickle - In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon - they should just about be covered.
medium carrots (, peeled cut into 3mm / 1/10" batons (Note 1))2large daikon (white radish) (, peeled, cut the same as carrots (Note 1))1/2
2
⏱️ 2 hours - Leave for ⏱️ 2 hours until the vegetables are slightly floppy.
3
Using - Drain well to use, or just take out what you need (no liquid, just the vegetables).
4
Storing - The vegetables will keep in the fridge for 2 months, in the pickling liquid. Use airtight glass containers or jars (not plastic).
Nutrition Facts
calories
624 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
3 g
sugar Content
12 g
sodium Content
1474 mg
protein Content
38 g
trans Fat Content
0.4 g
cholesterol Content
142 mg
carbohydrate Content
46 g
saturated Fat Content
10 g
unsaturated Fat Content
18 g
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