Quick-Pickled Carrots and Daikon

Quick-Pickled Carrots and Daikon

Crisp carrots and daikon turn tangy and bright after a short soak in seasoned vinegar.

Total 1 hr 15 min Makes 16 oz Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This Vietnamese-style do chua comes together with a few julienned vegetables and a warm vinegar brine, ready to eat within an hour but even better after a day in the fridge. It adds a crunchy, tangy contrast to banh mi sandwiches, spring rolls, rice bowls, or grilled meats.

Ingredients

  • 2 cups carrots, peeled and julienned
  • 2 cups daikon radish, peeled and julienned
  • 1 teaspoon salt, for initial toss
  • 1 cup distilled white vinegar
  • 1 cup water
  • 1/3 cup granulated sugar
  • 1 teaspoon salt

Method

  1. Place the julienned carrots and daikon in a colander set over a bowl, toss with 1 teaspoon salt, and let sit for 15 minutes to draw out excess moisture.

  2. Rinse the vegetables briefly under cold water and pat dry with a clean towel.

  3. Pack the carrots and daikon tightly into a clean 16 oz jar.

  4. In a small saucepan, combine the vinegar, water, sugar, and remaining 1 teaspoon salt. Warm over medium heat, stirring, until the sugar and salt fully dissolve, about 3 minutes; do not let it boil.

  5. Pour the warm brine over the vegetables in the jar, making sure they are fully submerged.

  6. Let the jar cool to room temperature uncovered, about 30 minutes, then cover and refrigerate.

  7. Chill for at least 1 hour before serving, or up to 1 day for deeper flavor. Store refrigerated and use within 2 weeks.

Rate this recipe

★ 4.8 (1)

Quick-Pickled Carrots and Daikon

This Vietnamese-style do chua comes together with a few julienned vegetables and a warm vinegar brine, ready to eat within an hour but even better after a day in the fridge. It adds a crunchy, tangy contrast to banh mi sandwiches, spring rolls, rice bowls, or grilled meats.

1 hr 15 min 16 oz 35 cal

Ingredients

  • 2 cups carrots, peeled and julienned
  • 2 cups daikon radish, peeled and julienned
  • 1 teaspoon salt, for initial toss
  • 1 cup distilled white vinegar
  • 1 cup water
  • 1/3 cup granulated sugar
  • 1 teaspoon salt

Method

  1. 1

    Place the julienned carrots and daikon in a colander set over a bowl, toss with 1 teaspoon salt, and let sit for 15 minutes to draw out excess moisture.

  2. 2

    Rinse the vegetables briefly under cold water and pat dry with a clean towel.

  3. 3

    Pack the carrots and daikon tightly into a clean 16 oz jar.

  4. 4

    In a small saucepan, combine the vinegar, water, sugar, and remaining 1 teaspoon salt. Warm over medium heat, stirring, until the sugar and salt fully dissolve, about 3 minutes; do not let it boil.

  5. 5

    Pour the warm brine over the vegetables in the jar, making sure they are fully submerged.

  6. 6

    Let the jar cool to room temperature uncovered, about 30 minutes, then cover and refrigerate.

  7. 7

    Chill for at least 1 hour before serving, or up to 1 day for deeper flavor. Store refrigerated and use within 2 weeks.