• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Fork's Tale
  • Home
  • Recipes
  • Reviews
  • Projects
  • About Me
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Reviews
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Reviews
    • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Sauces, Dressings, Dips, Pickles, Flavored Salts

    Vietnamese Pickled Daikon and Carrots

    May 9, 2022 Updated: August 24, 2022 By Katie Crenshaw 3 Comments

    Jump to Recipe
    Vietnamese pickled daikon and carrots are a sweet and tangy condiment used on Banh Mi sandwiches. They are easy to make and can be enjoyed additionally as a crunchy snack or a topping for salads, sandwiches, and rice bowls.
    Vietnamese pickled daikon and carrots are a sweet and tangy condiment used on Banh Mi sandwiches. They are easy to make and can be enjoyed additionally as a crunchy snack or a topping for salads, sandwiches, and rice bowls.
    Vietnamese pickled daikon and carrots are a sweet and tangy condiment used on Banh Mi sandwiches. They are easy to make and can be enjoyed additionally as a crunchy snack or a topping for salads, sandwiches, and rice bowls.
    Vietnamese pickled daikon and carrots are a sweet and tangy condiment used on Banh Mi sandwiches. They are easy to make and can be enjoyed additionally as a crunchy snack or a topping for salads, sandwiches, and rice bowls.
    Vietnamese pickled daikon and carrots are a sweet and tangy condiment used on Banh Mi sandwiches. They are easy to make and can be enjoyed additionally as a crunchy snack or a topping for salads, sandwiches, and rice bowls.
    Vietnamese pickled daikon and carrots

    Vietnamese pickled daikon and carrots are a sweet and tangy condiment used on Banh Mi sandwiches.

    They are easy to make and can be enjoyed additionally as a crunchy snack or topping for salads, sandwiches, and rice bowls.

    two glass jars filled with pickled daikon and carrots

    These Vietnamese pickled daikon and carrots are cut thicker for snacking.

    If you are making them specifically for Banh Mi, you will want to cut them thinner into a matchstick thin size.

    Watch how to make

    I personally make several batches of these to keep on hand for snacking and will still use this thicker pickles for my sandwiches and salad toppers.

    ingredients for Vietnamese pickled daikon and carrots- daikon, carrots, vinegar, sugar, water, salt

    Ingredients

    You will need the following ingredients to make Vietnamese pickled daikon and carrots:

    • daikon
    • carrots
    • white sugar
    • white vinegar- Some recipes use a rice vinegar. Rice vinegar is sweet. This recipe uses white vinegar for the tart tangy flavor it adds.
    • water
    • salt- Use the cheap table salt for removing the liquid from the daikon and carrots. You do not want to use a pickling salt. You can use a Kosher or sea salt for the brine.
    steps to make pickled daikon and carrots

    Steps to make pickled daikon and carrots

    Follow these steps to make pickled daikon and carrots.

    1. Peel and slice daikon and carrots to uniform sizes (matchstick size for Banh Mi and a little thicker for snack size). In a bowl, generously salt the vegetables evenly. Toss to coat. Allow the salt to remove the moisture from the vegetables 1 to 3 hours. (If cutting small for Banh Mi, you will only need to salt the vegetables for 45 minutes.)
    2. Give the vegetables a good rinse to remove the salt. Squeeze the vegetables while rinsing to remove any extra salt and liquid.
    3. Pat vegetables dry. Leave to air dry while you make the brine.
    4. In a sauce pan, cook sugar, vinegar, water, and salt. Boil until sugar is completely dissolved, then remove from heat. Allow the brine to cool to room temperature.
    5. Pack jars with vegetables.
    6. Pour brine over vegetables. Screw on the lids and refrigerate. You can eat them within 24 hours, but they are best after 3 days of pickling.
    pickled carrots and daikon in 2 glass jars

    Tip:

    Tip: Try to cut your vegetables in the same size. If you are cutting them thin for Banh Mi, you may want to use a mandolin.

    Notes:

    Note: Don't skip out on the salt bath. The salt actually draws out the extra liquid in the vegetables allowing them to remain crunchy and easily soak in the brine. It also helps remove some of the odor from the radishes.

    Note: If you add the brine while it is still hot, the heat will soften the carrots and daikon. Therefore if you allow the brine to cool to room temperatures, your vegetables will be more crunchy.

    How long do pickled daikon and carrots last?

    The pickled daikon and carrots last up to 4 weeks in the refrigerator.

    After 4 weeks they begin to loose their flavor and crunch.

    Anh and Ann Shaw (mother and daughter)
    Anh and Ann Shaw (mother and daughter)

    About the recipe

    This recipe came from my sweet beautiful dear best friend, Ann and her mother Anh. 

    Ann is my partner in crime in most of my dinner shenanigans.

    If you follow my Instagram feed, you have probably seen her in my feed and Instagram stories.

    Anh is known for her incredible gift of cooking Vietnamese food.

    She made incredible homemade Vietnamese sandwiches and Pho for me to devour.

    With the dishes, she had a batch of these pickled daikon and carrots and her homemade hot pickled peppers.

    Using Anh's recipe, Ann came over personally to make a big batch with me just for you.

    It is so special sharing delicious recipes from my close friends with my readers. I hope you enjoy!

    Like this recipe? Try also some of these:

    • Pickled Serrano Peppers
    • Mexican Pickled Carrots
    • Fire and Ice Pickles
    • Jalapeno Relish
    • Hawaiian Chili Pepper Water
    • Pepper Jelly

    Please leave me a comment below if you make these pickled daikon and carrots; and tell me what you thought about it. I would love to hear back, and so would my readers.

    Also post your picture of your pickled veggies on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!

    two jars of pickled daikon and carrots

    Vietnamese Pickled Daikon and Carrots

    Vietnamese pickled daikon and carrots are a sweet and tangy condiment used on Banh Mi sandwiches. They are easy to make and can be enjoyed additionally as a crunchy snack or a topping for salads.
    5 from 3 votes
    Print Pin Save Recipe Saved! Rate
    Course: pickles
    Cuisine: Vietnamese
    Prep Time: 3 hours 30 minutes
    Cook Time: 10 minutes
    Total Time: 3 hours 40 minutes
    Servings: 2 quarts
    Calories: 59kcal
    Author: Katie Crenshaw

    Ingredients

    • 2 pounds daikon
    • 2 pounds carrots
    • 2 cups sugar
    • 1 cup vinegar
    • ½ cup water
    • 1 tablespoon salt
    • table salt to remove moisture

    Instructions

    • Peel and slice daikon and carrots to uniform sizes (matchstick size for Banh Mi and a little thicker for snack size). In a bowl, generously salt the vegetables evenly. Toss to coat. Allow the salt to remove the moisture from the vegetables 1 to 3 hours. (If cutting small for Bnah Mi, you will only need to salt the vegetables for 45 minutes.)
      2 pounds daikon, 2 pounds carrots, table salt to remove moisture
    • Give the vegetables a good rinse to remove the salt. Squeeze the vegetables while rinsing to remove any extra salt and liquid.
    • Pat vegetables dry. Leave to air dry while you make the brine.
    • In a sauce pan, cook sugar, vinegar, water, and salt. Boil until sugar is completely dissolved, then remove from heat. Allow the brine to cool to room temperature.
      2 cups sugar, 1 cup vinegar, ½ cup water, 1 tablespoon salt
    • Pack jars with vegetables.
    • Pour brine over vegetables. Screw on the lids and refrigerate. You can eat them within 24 hours, but they are best after 3 days of pickling.

    Video

    Notes

    Note: Don't skip out on the salt bath. The salt actually draws out the extra liquid in the vegetables allowing them to soak in the brine. It also helps remove some of the odor from the radishes.
    Note: If you add the brine while it is still hot, the heat will soften the carrots and daikon. Therefore if you allow the brine to cool to room temperatures, your vegetables will be more crunchy.

    Nutrition- Nutrition info is based on estimation only.

    Calories: 59kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 217mg | Potassium: 138mg | Fiber: 1g | Sugar: 13g | Vitamin A: 4210IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg
    Tried this recipe? I want to see it!Mention @aForksTale or tag #aForksTale!

    More Sauces, Dressings, Dips, Pickles, Flavored Salts

    • Cream Cheese Taco Dip
    • Homemade Peach Salsa
    • Dill Pickle Dip Recipe
    • Best Chicken Marinade

    Reader Interactions

    Comments

      Leave a comment and let me know what you think!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Savita

      May 12, 2022 at 4:57 pm

      5 stars
      Pickled daikon and carrots at home and in such an easy way, definitely trying this recipe out. These look absolutely amazing.

    2. Sean

      May 15, 2022 at 12:55 am

      5 stars
      Such a tasty and easy way to pickle. I love pickled vegetables.

    3. Ann

      May 15, 2022 at 3:36 pm

      5 stars
      I have never tried to pickle carrots before. These sound delicious! I will have to try these with my garden fresh carrots.

    Primary Sidebar

    Katie Crenshaw-A Fork's Tale

    Hi, I'm Katie!

    Thanks for stopping in!! I am a foodie and I LOVE to eat. I am so excited to share my recipes and adventures with you! My recipes are simple and easy for the modern cook.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure Policy

    Subscribe

    • Sign Up! for emails and updates

    Contact

    • Contact

    Katie Crenshaw is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to A Fork's Tale at www.aforkstale.com to Amazon.com.

    creator expertise banner  for a fork's tale

    Copyright © 2020 A Fork's Tale