I am sharing with you today a simple a versatile recipe for Vietnamese pickled carrots and daikons. I love to have them handy in the refrigerator. I usually add to sandwiches, on salads or as a side dish. They are crunchy and so flavorful. It is a balance between sweet and tart. This pickled vegetable is great in sandwiches especially when you have rich and fatty meats in it. Another option is to top your favorite salad with it, they add color, flavor and serves as a dressing as well.
I hope you get to try this simple and quick pickled Vietnamese inspired daikon and carrot.
Approximately 1 lb daikon, cut into matchstick thickness
1 large carrot, peeled and cut into matchstick thickness
1 tsp salt
½ C sugar
1 C vinegar
1 C water
In a bowl place the carrot and daikon and sprinkle with the salt. Toss and gently knead with your hands the carrot and daikon until they are slightly soften and liquid will pool at the bottom of the bowl. Drain the carrot and daikon in a colander and rinse with water. Press gently to remove all the extra water. Place the vegetables in a quart size jar.
Mix sugar, vinegar, and the water. Stir well so all the sugar is dissolved. Pour over the vegetables, making sure that all the carrot and daikon are covered with the sugar and vinegar mixture. Let the vegetables marinate in the refrigerator. Best when consumed in within 4 weeks.
Serve in sandwiches or as salad.
If you enjoy this simple and easy Vietnamese pickled vegetables, you might want to check on Pickled Cucumber and Carrot recipe.