I am so obsessed with Vietnamese carrot and daikon pickles, that I’ve started making my own batch to have at home. I always get my friends and family to try them and have now had to start making batches for them too, so I decided to double up and make some as Christmas gifts this year!
In case you’re unfamiliar with daikon, they are large, white, mild radishes that are often found in asian supermarkets. They’re pickled in different ways for Vietnamese, Korean and Japanese cuisine – and I love them all!
Traditionally, these are served in the Vietnamese street food sandwiches, Banh Mi. However, they’d be great with anything that is typically served with coleslaw or sauerkraut; burgers, salads, wraps or simply just eaten straight out of the jar!
- Carrots (approx 1kg)
- 1 large daikon radish
- 1 cup of sugar (add more to taste)
- 1 cup of white vinegar
- 2 cups of water
You can use any size cup you want, as long as you use the same one for each ingredient so it’s consistent. For example I used a mug this time, as I made double the amount of pickles than I usually make.
- Wash and peel the carrots and daikon
- Chop into thin julienne strips or use a spiralizer
- Place the chopped veg in a large bowl and sprinkle a generous amount of salt over it. Massage this in with your hands and leave it to one side to draw out the excess moisture.
- Transfer the veg to a colander, rinse with cold water. Squeeze out the excess liquid and leave it to drain well.
- Make the pickling liquid in a jug. Add the sugar, water and vinegar and whisk together until the sugar is dissolved.
- Prepare clean jars. Pack the veg tightly into the jars and pour the pickling liquid over them, until covered.
- Seal and refrigerate the jars overnight.
- The pickles should be ready to eat in 12-24 hours and their flavour should improve over time.
- They last for around 2 months in the fridge – though in our house, they’re gone in a couple of weeks, they’re that good!
I made the biggest batch I’ve ever made recently. I had a few issues along the way, but you can watch me make them in my vlogmas video below.