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Quick pickled carrots and daikon, also called Vietnamese banh mi pickles, add sweet tangy crunch to Asian sandwiches, rice bowls, and noodles.
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What Are Pickled Carrots and Daikon?
Quick pickled carrots and daikon are sweet and sour pickled vegetables commonly used on the Vietnamese banh mi sandwich. Just like my refrigerator pickled beets and refrigerator pickles, there's no canning needed! The carrots and daikon are shredded, stuffed in a jar, and soaked in a solution of vinegar, water, sugar, and salt. The vegetables gain their flavor from the brine—the longer they rest in the liquid, the better they get!
When you eat a banh mi chicken sliders, or my veggie banh mi bowls, no doubt you’re enjoying a gorgeous mix of flavors where your taste buds dance to the tunes of savory, spicy, sweet, salty, and sour. Quick pickled carrots and daikon make up the sweet and sour flavors in that gorgeous stack of ingredients.
Why You'll Love Banh Mi Pickled Veggies
- No need to use a hot water pickling and canning method. Quick pickled carrots and daikon are just that—quick pickled.
- Easy to make in 15 minutes and enjoy almost immediately—but they also get better by the day.
- You save money. A quart of these cost $5 at the Asian market—you make them for a fraction of the cost.
- Use them on ALL of your favorite Asian foods, including banh mi sandwich, salads, noodles, wraps, and more!
Ingredients You'll Need
- Carrots – Whole carrots work best here. Shred or julienne them yourself for better texture than pre-shredded.
- Daikon Radish – Mild and crisp, daikon is easy to find in most grocery stores. Look for one that's firm and heavy for its size.
- White Vinegar – Adds sharpness and brightness. You can substitute with all rice vinegar if you prefer a milder flavor.
- Unseasoned Rice Vinegar – Mellow and slightly sweet, this balances the sharpness of the white vinegar.
- Water – Helps tone down the acidity so the brine isn’t overpowering.
- Sugar – Adds sweetness to balance the sour notes. Any granulated sugar will work.
- Sea Salt – Essential for flavor. It ties everything together and helps draw out moisture from the veggies.
How To Make Quick Pickled Carrots and Daikon
First, shred the vegetables with your favorite tool. Check out these perfect julienne cuts of daikon radish with that shredding tool! I use a standard vegetable peeler to make these carrot ribbons.
Stuff carrots and daikon into sterile mason jars. Note: these jars are for refrigerator storage—we are not canning this recipe.
Boil vinegar and water, add and dissolve sugar and salt, then pour over veggies in jars. Alternatively, you can use the microwave option by heating the liquids in a microwave-safe bowl, stir in sugar and salt until dissolved.
Let cool to room temperature, then refrigerate. Use after a few hours, but for best flavor, cover and let it soak overnight. The taste improves over time—up to 2 weeks.
Recipe Tips
- Cut the carrots and daikon any way you prefer—julienne strips, matchsticks, or thin ribbons all work. Just aim for consistent sizes so they pickle evenly.
- Use a glass jar or deli round container. Just make sure it’s clean. No need to sterilize like you would for canning—these are quick pickles.
- Don’t skip cooling the brine. Let the brine rest for 5 minutes after boiling to prevent cracking your jar and help the veggies stay crisp.
- Pack the jar gently. Avoid overstuffing. Lightly packed veggies allow the brine to flow and coat everything evenly.
- Adjust sweetness if needed. Taste the brine before using. You can reduce the sugar if you prefer a less sweet pickle.
- Wait for flavor to develop. While the pickles can be eaten right away, they’re best after chilling for a few hours—or even better, overnight.
Tools I use for this recipe
- cutting board and chef's knife (if cutting by hand)
- julienne cutting tool or vegetable peeler or shredding tool of choice
- 2 quart saucepot or microwave-safe bowl
- mason jars with plastic lids
More Asian Recipes
📖 Recipe
Quick Pickled Carrots and Daikon
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 2 medium Carrots, about ¼ pound
- 1 (4-inch chunk) Daikon Radish, about ¼ pound
- ¼ cup White Vinegar
- ¼ cup Unseasoned Rice Vinegar
- ½ cup Water
- ¼ cup Sugar
- ½ teaspoon Salt
Instructions
- Julienne or ribbon-peel the CARROTS and DAIKON RADISH using a knife, julienne tool, or vegetable peeler.
- In a 2-quart saucepan, bring WHITE VINEGAR, RICE VINEGAR, and WATER to a boil. Remove from heat and stir in SUGAR and SALT until dissolved.(Microwave option: Heat vinegars and water in a microwave-safe bowl until nearly boiling, then stir in sugar and salt.)
- Pack the CARROTS and DAIKON into a sterile 1-pint mason jar.
- Pour in the brine and cool to room temperature. Use after a few hours, but for best flavor, cover and let it soak overnight. The taste improves over time. Refrigerate up to 2 weeks.
Recipe Notes
Equipment
- chef's knife, vegetable peeler, or julienne tool
- 2-quart saucepan or microwave-safe bowl
- Pint-sized mason jar or 2 (1-cup) mason jars
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
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 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!