Pickled Carrots and Daikon


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  • Yield : 2 cups
  • Prep Time : 20m
  • Ready In : 20m

Pickled Carrots and Daikon is a very popular condiment and garnish in vietnamese cuisine.  Perfect for salads and sandwiches, this sweet and sour is the perfect way to elevate any vietnamese dish.


  • 3-4 Carrots
  • 1 Medium Size Daikon
  • ¾ cup sugar
  • 1 tsp. salt
  • 1 ¼ cup white vinegar
  • 1 cup lukewarm water


Step 1

Peel the carrots and daikon and cut into 3 inch sections. Cut each section, length wise, to the size of match sticks, and place in a bowl.

Step 2

Once you have the carrots and daikon cut and into a bowl, add 1 tsp of salt and sugar. Mix by hand for a couple minutes. This is to extract water from the carrot and daikon.

Step 3

Once the pieces are flexible enough to bend without breaking, quickly rinse under cold water. Using a paper towel, cover the bowl with your hand and squeeze the excess water and drain it from the bowl.

Step 4

Next combine the water, vinegar and sugar into the carrots and daikon and mix well. Store in a container, and refrigerate for one hour before serving. This will last up to two weeks before losing its crispness. Serve with Banh Mis or your favorite Vietnamese dish.

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