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Home » Recipes » Cuisine » Asian Recipes » Quick Pickled Carrots and Daikon

By The Kitchen Girl

Quick Pickled Carrots and Daikon

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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.

Easy Pickled Carrots and Daikon (Do Chua) Vietnamese banh mi topping #vegan #glutenfree #dochua #carrots #daikon #banhmi #asiansalad
Blogpost Contents hide
1) Quick Pickled Carrots and Daikon
2) How do you make Quick Pickled Carrots and Daikon?
3) Quick Pickled Carrots and Daikon Ingredients
3.1) Tools I use to make this recipe
3.2) Looking for more easy, make ahead party recipes?
4) Quick Pickled Carrots and Daikon
4.1) Ingredients
4.2) RECIPE VIDEO
4.3) Recipe Instructions
4.4) RECIPE NOTES
4.5) Nutrition

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!)

Titan julienne cutting tool for vegetables

Check out these solid strands of daikon radish!

Easy Pickled Carrots and Daikon (Do Chua) Vietnamese banh mi topping #vegan #glutenfree #dochua #carrots #daikon #banhmi #asiansalad

Step 2: Then I use a standard vegetable peeler to make these carrot ribbons.

Easy Pickled Carrots and Daikon (Do Chua) Vietnamese banh mi topping #vegan #glutenfree #dochua #carrots #daikon #banhmi #asiansalad

Boom...done in five minutes!

Easy Pickled Carrots and Daikon (Do Chua) Vietnamese banh mi topping #vegan #glutenfree #dochua #carrots #daikon #banhmi #asiansalad

Step 3: Stuff carrots and daikon into sterilized mason jars.

Easy Pickled Carrots and Daikon (Do Chua) Vietnamese banh mi topping #vegan #glutenfree #dochua #carrots #daikon #banhmi #asiansalad

Step 4: Boil vinegar, water, sugar, salt and pour over veggies in jars.

Easy Pickled Carrots and Daikon (Do Chua) Vietnamese banh mi topping #vegan #glutenfree #dochua #carrots #daikon #banhmi #asiansalad

Step 5: Allow to cool for a bit and serve immediately, or cover and refrigerate up to 3 weeks.

Easy Pickled Carrots and Daikon (Do Chua) Vietnamese banh mi topping #vegan #glutenfree #dochua #carrots #daikon #banhmi #asiansalad

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

  • cutting board
  • julienne cutting tool
  • 2 quart saucepot
  • mason jars with plastic lids

Easy Pickled Carrots and Daikon (Do Chua) Vietnamese banh mi topping #vegan #glutenfree #dochua #carrots #daikon #banhmi #asiansalad

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)

Easy Pickled Carrots and Daikon (Do Chua) Vietnamese banh mi topping #vegan #glutenfree #dochua #carrots #daikon #banhmi #asiansalad
pickled carrots and daikon radish in glass jar on grey background with vegetable peeler

Quick Pickled Carrots and Daikon

Quick Pickled Carrots and Daikon are sweet and sour brined vegetable topping for the Vietnamese Banh Mi sandwich and other Asian cuisine. Also called Do Chua, pickled vegetables can be served immediately using the quick pickle process.
4.92 from 12 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 6 1/2 cup servings
Author: Traci - TheKitchenGirl.com

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

RECIPE VIDEO

Recipe 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.
Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

RECIPE NOTES

Yield: 3 cups
Serving size: 1/2 cup
Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist

Nutrition

Serving: 0.5cup | Calories: 52kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 409mg | Potassium: 112mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3565IU | Vitamin C: 5.5mg | Calcium: 12mg | Iron: 0.1mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

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Easy Pickled Carrots and Daikon (Do Chua) Vietnamese banh mi topping #vegan #glutenfree #dochua #carrots #daikon #banhmi #asiansalad
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Comments

  1. AvatarEdie Benson says

    April 04, 2021 at 4:24 pm

    Can these carrots be put in small jars and put In a water bath canner and can them in order to store them for longer periods of time?

    Reply
    • The Kitchen GirlThe Kitchen Girl says

      April 07, 2021 at 5:45 am

      Hi Edie, I wish I could answer this question for you, but I'm more of a quick-pickler than a canner, so I can't speak to that experience. Sorry about that.

  2. AvatarRew says

    January 14, 2021 at 11:13 pm

    5 stars
    Made this for Bánh Mì came out so well! Thanks for the easy recipe.

    Reply
    • The Kitchen GirlThe Kitchen Girl says

      January 16, 2021 at 6:38 am

      Awesome! Glad you enjoyed and thanks for the feedback 🙂

  3. AvatarSue says

    January 12, 2021 at 6:59 am

    5 stars
    Very well broken down instructions for the beginner cook.

    Reply
    • The Kitchen GirlThe Kitchen Girl says

      January 12, 2021 at 9:03 am

      Awesome, Sue 🙂 Glad you enjoyed this recipe. Pickled carrots and daikon are so handy for so many recipes 🙂

  4. AvatarTiffany says

    August 22, 2020 at 3:28 pm

    Hi I tried this recipe and allowed it to sit overnight. It wasn't sour and there's not much pickle flavor at all. Do you know what might have gone wrong?

    Reply
    • The Kitchen GirlThe Kitchen Girl says

      August 22, 2020 at 6:10 pm

      Hi Tiffany, actually a sour pickling is usually done by soaking veggies in a non-vinegar brine for a long period of time. This is just a subtle, quick-pickle flavor that can be eaten as early as 24 hours, but definitely builds pickled flavor the longer the veggies soak in the brine. Does that answer your question?

  5. AvatarGael Ferguson says

    June 19, 2020 at 11:33 am

    5 stars
    I grew a few Daikon radishes this year and tried your recipe. It's so good. By itself, it was delicious. I tried it with a hot dog and it was a winner! Of course, I'll use it with other dishes, but this will definitely be a BBQ staple.

    Reply
    • The Kitchen GirlThe Kitchen Girl says

      June 20, 2020 at 6:15 am

      Awesome, Gael! So glad to hear this 🙂 Pickled vegetables are SO great with BBQ...I totally agree! Thank you for the review!

  6. AvatarJulia says

    April 30, 2020 at 9:16 am

    4 stars
    I'm a bit late to the party, but I made these and let them sit in the fridge overnight. They came out reeeally vinegar-heavy. Is there anything I can do to fix them? Thanks!

    Reply
    • The Kitchen GirlThe Kitchen Girl says

      May 01, 2020 at 7:15 am

      Hi Julia, this recipe is intended that way, but not all palates love that. I'd make a quick simple syrup (boil 1 part water with 1 part sugar) and use that to replace some of the liquid for a sweeter flavor. Let me know if that gets you where you want to be with it 🙂

  7. AvatarC says

    August 15, 2019 at 7:17 am

    5 stars
    Outstanding 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.

    Reply
    • Traci AntonovichTraci Antonovich says

      August 15, 2019 at 7:40 am

      Thanks, C! You just made my day! Now I'm craving a Banh mi LOl 🙂

  8. AvatarM Mo says

    May 26, 2019 at 7:46 pm

    Could 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!

    Reply
    • Traci AntonovichTraci Antonovich says

      May 28, 2019 at 9:09 am

      Thanks 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! 🙂

  9. AvatarNancy | Flavorpalooza says

    August 07, 2018 at 10:02 am

    5 stars
    Wonderfully simple recipe! Thank you! I've been wanting to get into pickling more veggies. This looks great!

    Reply
    • Traci AntonovichTraci Antonovich says

      August 07, 2018 at 10:19 pm

      Thanks Nancy! Love hearing that...hope you can try this one sometime 🙂

  10. AvatarMorgan Eisenberg says

    August 07, 2018 at 9:43 am

    5 stars
    I just made tofu tacos and these would make the perfect topping! Going to give it a go next time.

    Reply
    • Traci AntonovichTraci Antonovich says

      August 07, 2018 at 10:19 pm

      Sounds yummy, Morgan! I need to try your idea too 🙂

  11. Avatarrebecca says

    August 07, 2018 at 9:37 am

    5 stars
    I 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)

    Reply
    • Traci AntonovichTraci Antonovich says

      August 07, 2018 at 10:18 pm

      Haha I couldn't agree more! The pickled stuff really makes it...and brings out certain flavors in the meat too! Thanks Rebecca 🙂

  12. AvatarJere Cassidy says

    August 07, 2018 at 9:36 am

    5 stars
    I love Bahn Mi sandwiches. This really looks easy and I want that julienne cutter.

    Reply
    • Traci AntonovichTraci Antonovich says

      August 07, 2018 at 10:17 pm

      Thanks Jere, I'm right there with you on the banh mi love...and I lovvve the Titan peeler set 🙂

  13. AvatarDannii says

    August 07, 2018 at 9:29 am

    5 stars
    I love pickled carrots with halloumi on a salad. These look really easy too.

    Reply
    • Traci AntonovichTraci Antonovich says

      August 07, 2018 at 10:16 pm

      Thanks Dannii...I really need to try that idea. YUM! 🙂

  14. AvatarJamie says

    August 07, 2018 at 9:24 am

    5 stars
    YUM! So easy to make. Thank you for posting!

    Reply
    • Traci AntonovichTraci Antonovich says

      August 07, 2018 at 10:15 pm

      Yep, super easy...thanks Jamie 🙂

  15. AvatarBeth says

    August 07, 2018 at 8:40 am

    5 stars
    I love that cutting tool! It looks great! These pickled veges look awesome too! I am a huge pickled anything fan! Yum!

    Reply
    • Traci AntonovichTraci Antonovich says

      August 07, 2018 at 10:14 pm

      Haha yes...the titan peeler set...for when I don't want to julienne 😉 Thanks Beth!

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