Pickled carrots & daikon are one of my favorite sides when eating Vietnamese food like Banh Mi or chicken & pork rice dishes at pho restaurants. The sweetness of the carrots/daikon and the crunch is a nice addition to anything. So I decided to make my own pickled carrots and daikon so I can make my own Banh Mi style sandwiches at home. And these are great to make because they can stay in the fridge for 1-3 weeks. They are also a great topper for any sandwich you make. Just add the bun, meat, pickled carrots & daikon, some sauce and you’re good to go!
2 CUPS WARM WATER
1 CUP VINEGAR
3 TB SUGAR
1 TB SALT
2 CUPS CARROTS
2 CUPS DAIKON
Yield: 20 serving
- Wash carrots and daikon then julienne or cut into thin match-like strips of carrots and daikon. Until you have 2 cups of carrots and 2 cups of daikon. Add to a large bowl.
- In a large pitcher or large bowl, mix water, vinegar, sugar and salt until everything is dissolved and combined well.
- Place carrots and daikon in a clean, sterile jar. Fill with vinegar mixture until carrots and daikon are completely covered in liquid.
- Cover jars and set in the refrigerator to pickle for at least overnight.
- Our ideal timing is to let the pickles sit for 1 day before eating. Pickles can last for about 3 weeks in the fridge.