Recipe for Vietnamese Pickled Carrots & Daikon Radish
This Vietnamese Pickled Carrots and Daikon Radish (Cà Rốt & Củ Cải Chua Ngọt) recipe is a vibrant, tangy, and crisp condiment that adds a refreshing crunch to any meal. Perfectly balanced with a hint of sweetness and spice from Thai chilis, these pickles make a zesty addition to rice vermicelli bowls, sandwiches, or as a side for rich, savoury dishes. Simple to make and full of flavour, they’re a versatile way to brighten up your plate!Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Pickled Carrots & Daikon Radish in action.
Equipment
- 1 small pot
- A few small glass jars with lid
Ingredients
- 325 grams daikon radish
- 325 grams carrot
- 1 tablespoon salt
- 6 tablespoons sugar
- 250 mL water
- 250 mL white vinegar
- 3 fresh Thai chilis
Instructions
- Peel the daikon radish and carrot. Cut them into julienne strips, about 4-5 mm thick, so they maintain a good crunch. Slice the Thai chilis into small pieces.
- Place the daikon and carrot strips in a mixing bowl. Sprinkle with 1 tablespoon of salt and toss until evenly coated. Allow the mixture to sit for 20 minutes, which helps draw out excess moisture, improving the pickles’ texture. Rinse the daikon and carrot thoroughly under cold water to remove the salt, then drain well.
- In a pot, combine 250 mL water, 250 mL white vinegar, and 6 tablespoons sugar. Stir until the sugar is dissolved. Bring the mixture to a gentle boil, then turn off the heat and let it cool to room temperature.
- In a clean, sterilized jar, layer the daikon and carrot strips along with the sliced Thai chilis. Pour the cooled vinegar mixture over the vegetables, ensuring they are fully submerged. Seal the jar tightly with a lid.
- Let the jar sit at room temperature for about 3 hours to allow the flavours to develop, then transfer it to the refrigerator. The pickled carrots and daikon radish can be served after a few hours but will taste best after marinating for at least a day.
- The pickles are now ready to serve! Use them as a side dish or add them to sandwiches, salads, or rice dishes for an extra burst of flavour. Refrigerate any leftovers; they will keep for up to a month when stored properly.