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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.
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
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)
📖 Recipe
Quick Pickled Carrots and Daikon
Ingredients
- 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
Equipment
- chef's knife or vegetable peeler
- 1-quart saucepan
- mason jar(s) with fitted lid(s) size as needed
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.
Final step
Click stars to vote. Please visit 'Comments' below for reviews.
Nutrition
Daisy L says
Thanks so much Traci
Traci says
You're so welcome. Enjoy!
Daisy L says
thanks for sharing the recipe very clear and simple. I bought my ingredients before I looked up a recipe what if you dont have any rice vinegar can I use more white vinegar instead?
Traci says
I'm glad you're enjoying this recipe. Sure, you can make that swap, but you may need to add a little more sugar to balance out the acidity. Let me know if you have any other questions. Thanks and enjoy!
Meagan says
No cooking required. I pickle carrots using this recipe to make fresh Bahn mi rolls. As long as you eat the carrot within the week, you don’t need to heat the ingredients, just shake the mixture well with the veges in it let the veges soak in the ingredients for a few hours-or overnight, shake again, and drain the liquid. Store left overs in an air proof container for up to a week.
Traci says
Great to know! I do find that heating the brine makes the carrots and daikon ready to enjoy right away, especially since it dissolves the sugar and salt. But, thanks for sharing your method. Enjoy!
LJ says
Amazing taste and quick to make. Even my Mother in Law has asked for the recipe. Perfect for any sandwich, especially Vietnamese style and a great garnish for cuban style pork as well!
Traci says
Yay! I'm so glad you're enjoying the recipe. You're so right about their versatility. Thanks for sharing your experience 🙂 Cheers!
Amelia says
Hi Traci! It’s Amelia-I met you in Gualala at S & K’s Log Cabin Ranch. I am making teriyaki rice bowls with veggie toppings & this recipe is the perfect complement. I like dancing like a teenager, cooking & singing harmony too…we should do it together!!!
The Kitchen Girl says
Awww yes, girl...so great to hear from you 🙂 I'm glad you found your way to this recipe and your creation sounds delicious! Yes to all the things together. Maybe we'll find ourselves back at the ranch again soon! xoxo
Eri says
Hi! I was wondering if you could use a seasoned rice vinegar instead of unseasoned? Would it hurt? 😳
The Kitchen Girl says
Hi Eri, you're welcome to use seasoned but just know it likely has sugar and salt added to it, so you might want to adjust my recipe amounts to accommodate that. Let me know if you have more questions and let me know if you test it out 🙂 Enjoy!
Grateful Mom says
I don't often comment on recipes and never 5 stars but I have to give you credit for this one. We use this pickling recipe often and the whole family loves it. With 3 kids and a picky husband, that's no small feat. Super simple and perfect ratios. Typically we pickle cucumbers, carrots, and red onions (kiddos are not fans of daikon). This week we adding jalapenos and cilantro and switching it up as a taco topping. Thanks for sharing.
The Kitchen Girl says
Awww I love this so much! Thank you for taking the time to share this lovely feedback. I'm so glad you're enjoying the recipe. Simple is my middle name 🙂 Cheers! oxox
Brittany says
Made the first time with carrot and red onion ahh *chef kiss!!
I have run out of white vinagar, can I use apple cider vinager instead?
The Kitchen Girl says
Hiya, you can certainly use ACV for this recipe. It will add a sweetness to the recipe and should be just as delicious 🙂 Thanks and enjoy!!
Cathy A says
Tried this recipe for the first time today. Worked out great. For sure I will be sharing and making it again. Great taste, texture and easy to do. Thanks!
The Kitchen Girl says
Awesome! So glad you enjoyed...thanks!
Roslyn says
Cannot get daikon here let alone a banh mi. I use turnip instead, tastes a lot like radish. Be Love pickles.
Off to make a kind-of bahn mi....
Love Viet food !
The Kitchen Girl says
Turnip ... great substitute! Enjoy your 'kind of' Banh mi 😉
Edie Benson says
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?
The Kitchen Girl says
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.
Rew says
Made this for Bánh Mì came out so well! Thanks for the easy recipe.
The Kitchen Girl says
Awesome! Glad you enjoyed and thanks for the feedback 🙂
Sue says
Very well broken down instructions for the beginner cook.
The Kitchen Girl says
Awesome, Sue 🙂 Glad you enjoyed this recipe. Pickled carrots and daikon are so handy for so many recipes 🙂
Tiffany says
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?
The Kitchen Girl says
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?
Dan says
Can you make this recipe if you do not have a sterilized mason jar?
Traci says
Hi Dan, sterile mason jars provide a sanitary, neutral environment, which is ideal since the vegetables can be refrigerated for several weeks. Let us know if we can answer any more questions for you. Thanks and enjoy!
Gael Ferguson says
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.
The Kitchen Girl says
Awesome, Gael! So glad to hear this 🙂 Pickled vegetables are SO great with BBQ...I totally agree! Thank you for the review!
Julia says
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!
The Kitchen Girl says
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 🙂
C says
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.
Traci Antonovich says
Thanks, C! You just made my day! Now I'm craving a Banh mi LOl 🙂
M Mo says
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!
Traci Antonovich says
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! 🙂
Nancy | Flavorpalooza says
Wonderfully simple recipe! Thank you! I've been wanting to get into pickling more veggies. This looks great!
Traci Antonovich says
Thanks Nancy! Love hearing that...hope you can try this one sometime 🙂
Morgan Eisenberg says
I just made tofu tacos and these would make the perfect topping! Going to give it a go next time.
Traci Antonovich says
Sounds yummy, Morgan! I need to try your idea too 🙂
rebecca says
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)
Traci Antonovich says
Haha 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
I love Bahn Mi sandwiches. This really looks easy and I want that julienne cutter.
Traci Antonovich says
Thanks Jere, I'm right there with you on the banh mi love...and I lovvve the Titan peeler set 🙂
Dannii says
I love pickled carrots with halloumi on a salad. These look really easy too.
Traci Antonovich says
Thanks Dannii...I really need to try that idea. YUM! 🙂
Jamie says
YUM! So easy to make. Thank you for posting!
Traci Antonovich says
Yep, super easy...thanks Jamie 🙂
Beth says
I love that cutting tool! It looks great! These pickled veges look awesome too! I am a huge pickled anything fan! Yum!
Traci Antonovich says
Haha yes...the titan peeler set...for when I don't want to julienne 😉 Thanks Beth!