Quick Pickled Carrots and Daikon are a sweet and sour vegetable condiment most commonly used on the Vietnamese banh mi sandwich. The root vegetables are cut, brined, and can be eaten almost immediately. Their flavors will deepen with a few days in the refrigerator and can be enjoyed as you would any pickled vegetable.
Quick Pickled Carrots and Daikon
When you eat a Vietnamese banh mi sandwich, or my Veggie Quinoa Banh Mi Bowls, no doubt you’re enjoying a gorgeous mix of flavors that make your taste buds dance to the tunes of savory, spicy, sweet, salty, and sour.
What other sandwich on the planet delivers such a full range of flavors? Just yum!
Quick pickled carrots and daikon make up the sweet and sour flavors in that gorgeous stack of ingredients.
The vegetables gain their flavor from a vinegar brine, so probably a little sour to eat straight from a jar (unless you’re a weirdo like me).
But, as a condiment on a banh mi sandwich, or my Veggie Quinoa Banh Mi Bowls, or really any Asian entree…they are heavenly!
What I LOVE about Quick Pickled Carrots and Daikon…or quick pickled anything:
- The finished product is in your hands in under 30 minutes, and becomes even more awesome with some quality time in the fridge.
- No need to use a hot water canning method…just whip these up anytime you need them.
- Enjoy them on any Vietnamese foods that call for that sweet and sour flavah…like my Chicken Banh Mi Sliders or Veggie Banh Mi Bowls.
How do you make Quick Pickled Carrots and Daikon?
Step 1: Shred the carrots and daikon (I use this julienne cutting tool…so easy!)
Check out these solid strands of daikon radish!
Step 2: Then I use a standard vegetable peeler to make these carrot ribbons.
Boom…done in five minutes!
Step 3: Stuff carrots and daikon into sterilized mason jars.
Step 4: Boil vinegar, water, sugar, salt and pour over veggies in jars.
Step 5: Allow to cool for a bit and serve immediately, or cover and refrigerate up to 3 weeks.
Quick Pickled Carrots and Daikon Ingredients
- 1 cup Carrots (julienne cut or peeler sliced)
- 1 cup Daikon (julienne cut or peeler sliced)
- 1/2 cup White Vinegar
- 1/2 cup Rice Vinegar
- 1 cup Water
- 1/4 cup Sugar
- 1 tsp Kosher Salt
Tools I use to make this recipe
Looking for more easy, make ahead party recipes?
1. Rotisserie Chicken Teriyaki Lettuce Cups (Asian)
2. Black Bean Corn Avocado Salsa (Mexican)
3. Easy Marinated Mushrooms (Italian)
Quick Pickled Carrots and Daikon
Ingredients
- 1 cup Carrots julienne cut or ribbon-peeled
- 1 cup Daikon julienne cut or ribbon-peeled
- 1/2 cup White Vinegar
- 1/2 cup Unseasoned Rice Vinegar
- 1 cup Water
- 1/4 cup Sugar
- 1 tsp Kosher Salt
Instructions
- Stuff the sliced vegetables into several sterilized mason jars.
- In a small sauce pot on medium-high heat, bring WHITE VINEGAR, RICE VINEGAR, WATER, SUGAR, and SALT just to a boil; remove from heat and carefully pour over veggies, filling to the rim of the jar.
- Cool to room temperature; cover and refrigerate until ready to use.
- Store up to 3 weeks in refrigerator.
RECIPE NOTES
Nutrition
Traci Antonovich
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C says
08/15/2019 at 7:17 amOutstanding recipe! I’ve put this in a French baguette from Costco, chicken bulgogi, cilantro, and mayo Bahn mi. It’s the bomb.com!!! Yhank you for this! Now I don’t have to drive an hour round trip when I can make this at home.
Traci Antonovich says
08/15/2019 at 7:40 amThanks, C! You just made my day! Now I’m craving a Banh mi LOl 🙂
M Mo says
05/26/2019 at 7:46 pmCould I use a sugar substitute? Like a tiny bit of honey? Or would it turn out ok without? Trying to be sugar free but so want these pickled veggies!
Traci Antonovich says
05/28/2019 at 9:09 amThanks for asking! I haven’t tried it with honey, but I think it would work just fine. I’d start with a few Tbsp and taste test. If it’s too tart, you’ll need to add more, but heat it up to add it so it will dissolve properly in the liquid. You’re welcome to try it without sweetener, but it will be very vinegary. Hope that helps! 🙂
Nancy | Flavorpalooza says
08/07/2018 at 10:02 amWonderfully simple recipe! Thank you! I’ve been wanting to get into pickling more veggies. This looks great!
Traci Antonovich says
08/07/2018 at 10:19 pmThanks Nancy! Love hearing that…hope you can try this one sometime 🙂
Morgan Eisenberg says
08/07/2018 at 9:43 amI just made tofu tacos and these would make the perfect topping! Going to give it a go next time.
Traci Antonovich says
08/07/2018 at 10:19 pmSounds yummy, Morgan! I need to try your idea too 🙂
rebecca says
08/07/2018 at 9:37 amI have nothing to say other than YAAAAASSSSSSSS! the pickled carrots & diakon are my fave part of a bahn mi sandwich (well after the delicious meat)
Traci Antonovich says
08/07/2018 at 10:18 pmHaha I couldn’t agree more! The pickled stuff really makes it…and brings out certain flavors in the meat too! Thanks Rebecca 🙂
Jere Cassidy says
08/07/2018 at 9:36 amI love Bahn Mi sandwiches. This really looks easy and I want that julienne cutter.
Traci Antonovich says
08/07/2018 at 10:17 pmThanks Jere, I’m right there with you on the banh mi love…and I lovvve the Titan peeler set 🙂
Dannii says
08/07/2018 at 9:29 amI love pickled carrots with halloumi on a salad. These look really easy too.
Traci Antonovich says
08/07/2018 at 10:16 pmThanks Dannii…I really need to try that idea. YUM! 🙂
Jamie says
08/07/2018 at 9:24 amYUM! So easy to make. Thank you for posting!
Traci Antonovich says
08/07/2018 at 10:15 pmYep, super easy…thanks Jamie 🙂
Beth says
08/07/2018 at 8:40 amI love that cutting tool! It looks great! These pickled veges look awesome too! I am a huge pickled anything fan! Yum!
Traci Antonovich says
08/07/2018 at 10:14 pmHaha yes…the titan peeler set…for when I don’t want to julienne 😉 Thanks Beth!