Quick Pickled Carrots and Daikon

A jar filled with pickled vegetables, including thinly sliced white radish and orange carrot strips, in a light brine.

4.95 from 87 votes

Quick Pickled Carrots and Daikon

Quick pickled carrots and daikon, also called Vietnamese banh mi pickles, add sweet tangy crunch to Asian sandwiches, rice bowls, and noodles.

Prep Time10

Cook Time5

Total Time15

Course: Condiment, Side Dish

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Servings: cups

Calories: 10kcal

Author: Traci

Equipment

cutting board
chef's knife, vegetable peeler, or julienne tool
measuring cup and spoons
2-quart saucepan or microwave-safe bowl
Pint-sized mason jar or 2 (1-cup) mason jars

Ingredients

2 medium Carrots about ¼ pound
1 (4-inch chunk) Daikon Radish about ¼ pound
¼ cup White Vinegar
¼ cup 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.

Video

Notes

Cut the carrots and daikon any way you prefer—julienne strips, matchsticks, or thin ribbons all work. Just know that thinner slices will pickle faster.

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.

Nutrition