Imagine a burst of vibrant, zesty flavor that transforms ordinary vegetables into a culinary masterpiece. Vietnamese Pickled Carrots and Daikon is not just a side dish – it's a taste explosion that will transport your taste buds straight to the bustling street markets of Vietnam. This quick and easy recipe is about to become your new secret weapon in the kitchen, adding a punch of brightness and crunch to any meal that will have your friends and family begging for more!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 2 cups carrots, julienned
- 2 cups daikon radish, julienned
- 1 cup vinegar
- 1 cup water
- 1/2 cup sugar
- 1 teaspoon salt
Instructions
- Wash and peel the carrots and daikon radish thoroughly, then use a sharp knife or mandoline to julienne them into thin, uniform matchstick-sized strips.
- In a medium saucepan, combine vinegar, water, sugar, and salt. Heat the mixture over medium heat, stirring constantly until the sugar and salt completely dissolve.
- Remove the pickling liquid from heat and let it cool to room temperature for about 10 minutes. The liquid should be clear and slightly syrupy.
- Place the julienned carrots and daikon into a clean, sterilized glass jar or container with a tight-fitting lid.
- Carefully pour the cooled pickling liquid over the vegetables, ensuring they are completely submerged.
- Allow the pickles to marinate at room temperature for 1 hour, then seal the container and refrigerate.
- For best flavor, let the pickles sit in the refrigerator for at least 2-3 hours before serving, allowing the vegetables to absorb the pickling liquid.
- These pickles can be stored in the refrigerator for up to 2 weeks. Serve as a side dish or condiment with Vietnamese meals.
Tips
- Uniformity is Key: Use a sharp mandoline or a very sharp knife to ensure your carrots and daikon are cut into consistent, thin matchsticks. This helps them pickle evenly and looks visually appealing.
- Sterilization Matters: Always use a clean, sterilized glass jar to prevent any unwanted bacterial growth and ensure your pickles stay fresh longer.
- Patience is a Virtue: While you can eat these pickles after an hour, letting them sit in the refrigerator for 2-3 hours (or even overnight) will dramatically enhance their flavor.
- Temperature Tip: Allow the pickling liquid to cool to room temperature before pouring over the vegetables to prevent them from becoming too soft.
- Customization Option: Feel free to add a few slices of fresh chili or a garlic clove to the jar for an extra flavor kick.
- Storage Wisdom: These pickles will stay crisp and delicious for up to 2 weeks when stored properly in the refrigerator – if they last that long!
Nutrition Facts
Calories: 60kcal
Carbohydrates: 15g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
