Description
A classic Vietnamese recipe for pickled carrots and daikon radish, featuring a sweet and tangy rice vinegar brine with hints of garlic and optional chili heat. Perfect as a vibrant condiment to add crunch and brightness to sandwiches, salads, and more.
Ingredients
Scale
Brine
- 1 cup water (use filtered water for the best flavor)
- 1 cup rice vinegar (provides a mild sweetness)
- ½ cup sugar (adjust to taste)
- 1 teaspoon salt (enhances flavor)
Vegetables
- 2 large carrots (julienne or thinly slice)
- 1 medium daikon radish (can substitute with regular radish)
- 2 garlic cloves (infuse with aromatic depth)
- 1–2 chili peppers (add heat if desired)
Instructions
- Prepare the Vegetables: Peel and julienne the carrots and daikon radish into thin, uniform strips, ensuring even pickling and texture.
- Combine the Brine: In a small saucepan, mix together water, rice vinegar, sugar, and salt. Heat gently over medium heat, stirring occasionally until the sugar fully dissolves to create a balanced sweet and tangy brine.
- Pack the Jars: Layer the julienned carrots and daikon radish into a clean glass jar, pressing down gently to pack them tightly without bruising.
- Pour the Brine: Carefully pour the warm brine over the packed vegetables, making sure they are completely submerged to ensure proper pickling.
- Cool & Refrigerate: Allow the jar to cool to room temperature before sealing it tightly. Refrigerate for at least 24 hours to develop optimal flavor and texture before serving.
Notes
- Use filtered or distilled water for the best flavor clarity in the brine.
- Adjust sugar and salt levels according to taste preferences.
- Add garlic and chili peppers for additional aroma and heat, or omit for a milder pickle.
- Pickles can be stored refrigerated for up to 4 weeks.
- Use sharp knife or mandoline for even vegetable slicing.
