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Vietnamese Daikon and Carrots
Course:
Sides
Cuisine:
Asian, Vietnamese
Main Ingredient:
vegetarian
Method:
Non Instant Pot
Prep Time:
5
minutes
minutes
Cook Time:
5
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
1
cups
Calories:
41
kcal
Author:
Paint the Kitchen Red
Pickled Daikon and Carrots are used in Vietnamese and Asian recipes. Served in Banh Mi Vietnamese sandwiches, these pickled vegetables add a crispy texture and delicious sweet and sour flavor. They can also be served as part of Asian rice bowls.
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Ingredients
¼
cup
granulated sugar
¼
cup
white vinegar
¾
cup
daikon
julienned
¾
cup
carrots
julienned
pinch
salt
optional
Instructions
Combine sugar and vinegar in a small saucepan.
Cook on medium heat until the sugar has dissolved, about 3 minutes, stirring occasionally.
Combine daikon and carrots in a glass jar.
Pour vinegar mixture into the jar and stir contents. Make sure the vegetables are submerged in the brine. Allow to cool completely.
Refrigerate until ready to use. For best results, wait 6 to 24 hours to allow the flavors to meld.
Notes
The vegetables can be cut into thin slices instead of julienned.
You can vary the ratio of daikon to carrots based on your tastes.
If you like a sweeter pickle, add a little more sugar. If you like tangy flavors, add some more vinegar.
Nutrition
Serving:
1
/4 cup
|
Calories:
41
kcal
|
Carbohydrates:
10
g
|
Sodium:
15
mg
|
Fiber:
1
g
|
Sugar:
9
g