Vietnamese Daikon and Carrot Pickles
Servings Prep Time
1– 500 mL Jar 20minutes
Servings Prep Time
1– 500 mL Jar 20minutes
  • 1/2lb. daikonpeeled and julienned
  • 1/2lb. carrotpeeled and julienned
  • 1/2cup warm water
  • 1Tablespoon kosher or sea salt
  • 1/2cup sugar
  • 1/2cup unseasoned rice wine vinegar or white vinegar
Mise en place
  1. Peel and julienne the carrot and daikon (1/4-inch think sticks, the length of your jar)
Make the Brine
  1. In a medium bowl and making sure to use very warm water, dissolve the salt and sugar
  2. Once dissolved, add the rice wine vinegar
  1. Pack the vegetables tightly in a large enough jar
  2. Pour the Brine liquid into the jar so all vegetables are submersed and then lid it
  3. Store them in the fridge at least overnight before eating.