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.

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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)
• ½ cup White Vinegar
• ½ cup Rice Vinegar
• 1 cup Water
• ¼ 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

Looking for more easy, make ahead party recipes?

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📖 Recipe

Quick Pickled Carrots and Daikon

Quick Pickled Carrots and Daikon are sweet and sour brined vegetable topping for Vietnamese Banh Mi sandwich and other Asian cuisine. Also called Do Chua, pickled vegetables can be served immediately using the quick pickle process.

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Prep TimePrep Time: 10 minutes mins

Cook TimeCook Time: 5 minutes mins

Total timeTotal Time: 15 minutes mins

Yield 3 cups

Author Traci Antonovich

4.99 from 85 votes

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When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.

Ingredients 

1x2x3x

• ▢ 1 cup Carrots, julienne cut or ribbon-peeled
• ▢ 1 cup Daikon, julienne cut or ribbon-peeled
• ▢ ½ cup White Vinegar
• ▢ ½ cup Unseasoned Rice Vinegar
• ▢ 1 cup Water
• ▢ ¼ cup Sugar
• ▢ 1 teaspoon Sea Salt

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Instructions

• Wash and sterilize jar(s) and lid(s) using your preferred method (dishwasher, oven, etc).
• Tightly pack CARROTS and DAIKON into sterile jar(s).
• Whisk together WHITE VINEGAR, RICE VINEGAR, WATER, SUGAR, and SALT in saucepan. Heat this mixture over medium-high to dissolve ingredients, stirring as needed.
• Remove brine from heat and rest at room temperature for 30 minutes (to prevent cracking the jars).

  Note: If using an oven-sterilizing method and your jars are still warm, you're welcome to skip this brine-cooling step.
• Pour brine into jar(s) leaving ½ inch of space at the top.
• Cover with fitted lid and cool to room temperature.
• Transfer jars to the refrigerator and store up to 6 weeks, or longer at your discretion.

Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Equipment

• cutting board
• chef's knife or vegetable peeler
• measuring cup and spoons
• 1-quart saucepan
• mason jar(s) with fitted lid(s) size as needed

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

Course Condiment

Cuisine Asian

Diet Gluten Free, Vegan, Vegetarian

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