This is a staple in my fridge and so easy to make. it’s simply white vinegar, sugar, and salt. I can’t get enough of the sweet, sour, savory bite of pickled carrots and daikon. Keep some handy for accompaniments in nuoc mam, banh mi, bun dishes, nem nuong dishes, goi (such as lotus root salad), and the list goes on.
Since we make a large batch at a time, we prefer to shred the carrots and daikon in the food processor instead of cutting them. We find that they still retain a nice crunch even shredded. We used to dilute the vinegar with water but with just white vinegar (5%) we find that the crunch and flavor lasts longer.
Pickled Carrots and Daikon
- white distilled vinegar
- season with salt and sugar to taste
Add the shredded carrots and daikon and vinegar together in pickling container with just enough vinegar to submerge the vegetables. Season with roughly equal amounts of salt and sugar to taste. It should be tart, sweet, and salty. We use a large plastic covered container. If you’re only doing a small batch, a glass jar will do. Pickle for at least 1 hr before use. Keeps in the fridge for months.