Pickled Daikon & Carrots

Pickled Daikon & Carrots

Delicious side dish for any meal. Typically used in vermicilli bowls and vietnamese sandwiches.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Vietnamese
Servings: 10 Servings


  • Sterile Jar
  • Large Bowl


  • 1/2 lb 227g or 3-4 large carrots
  • 1/2 lb 227g or 1 medium daikon radish
  • 4 cups warm water
  • 3 TBSP sugar
  • 2 TBSP salt
  • 1/2 - 3/4 cup distilled white vinegar or rice vinegar


  • Julienne or cut daikon radish and carrots into thin match-like strips.
  • In a large bowl mix warm water, vinegar, sugar and salt until everything is dissolved. Start with 1/2 cup of vinegar and taste the mixture (If you like it more tangy/vinegary, add more vinegar).
  • Place carrots and daikon in a clean, sterile jar.
  • Fill with vinegar mixture until carrots and daikon are completely covered in liquid.
  • Cover jars and set in the refrigerator to pickle for at least overnight.
  • Pickle for 1-3 days to your desired preference (the longer time the more flavourful, pungent and sour)
  • Pour vinegar mixture out when ready. Pickles will last for 3 weeks in the refrigerator.
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