Today we’re making pickles! Specifically, Carrot and Daikon Pickles – a quick, Vietnamese-inspired staple that adds colour and crunch to noodle bowls, rice dishes and roasted meats. If you’ve ever had a traditional Bánh Mì sandwich, you have almost certainly tried these tasty pickles! They help to cut through the richness of pork and paté with freshness and just the right about of sweetness. Even better, slice your veggies thinly, and they’ll pickle in just 30 minutes. Easy and fast!
I have been making these pickles for years and there’s almost always a jar or two tucked away in the fridge. My favourite thing to make with them is this Pork Meatball Noodle Bowl – one of my go-to meal prep recipes. It keeps well for 2-3 days and tastes so fresh on hot summer afternoons. I’ve made it countless times with whatever vegetables I have on hand. No cabbage? Try thinly sliced red capsicum for sweetness. An abundance of home-grown snow peas? Slice them up and toss them in! But no matter what version I make, these pickles are a non-negotiable. They add the perfect tang that ties everything together. I’ve also added them into coleslaw, pulled pork sandwiches or even on top of nachos or tacos!
What you’ll need to make Carrot and Daikon Pickles
- Carrot – Adds a lovely natural sweetness, bright colour and crunch to the pickles! Carrots hold their texture beautifully after pickling and balance the flavour of the daikon.
- Daikon – Also known as white radish. You can find it at most Asian supermarkets (and some grow HUGE!) or you could even grow your own in 4-6 weeks! Daikon has a slightly peppery taste and a crisp texture.
- Rice wine vinegar – Made from fermented rice, which has a mild, sweet flavour that’s less harsh than white vinegar. If you don’t have any, you can substitute with apple cider vinegar or diluted white vinegar.
- Sugar – Balances the tang and salt for that signature pickle flavour.
- Salt – Helps to draw out excess moisture so the pickles stay crisp!
The only slightly time consuming step in this recipe is the chopping. Traditionally, the vegetables are cut into thin matchsticks, or julienne, which helps them pickle quickly and evenly. I like to do this by hand with a sharp knife (and a little bit of patience) but you can also use a julienne peeler or food processor attachment if you’re making a big batch.
Cut your vegetables super thinly and as evenly as possible for a consistent texture. For softer pickles, slice them thinner, or for extra crunch, go a little thicker. You adjust the ratio of carrot and daikon to your taste. I usually do a roughly equal amount of each, but you can add more daikon for spice or carrot for sweetness.
Once the veggies are prepped, the rest is easy peasy! You don’t even have to heat up the pickling brine – just whisk together the rice wine vinegar, sugar, salt and water until the sugar and salt have completely dissolved. Pack your vegetable matchsticks vertically into clean jars and pour the brine over. Optionally, you can add a few slices of chilli for a little heat. Let the jars chill in the fridge the fridge for as little as 2 hours, although 24-48 hours gives the best flavour. The pickles will stay lightly crunchy, bright and tangy for up to 2 months!
And if you’re interested in swapping more store-bought items for delicious homemade versions, check out this recipe and more in my new free ebook ‘Things I No Longer Buy’. It’s a mini collection of recipes like this one that I make on repeat and haven’t added to my grocery list in years!
Related Post: Pickled Red Onions with Pink Peppercorns
Carrot and Daikon Pickles
This quick-pickled carrot and daikon is a game-changer for lovers of Vietnamese dishes like Banh Mi or Bun Cha. Crisp, tangy and a little bit sweet, it’s the perfect way to add a burst of flavour and crunch to noodle salads, grilled pork, or really any dish that needs a fresh, punchy lift.
Ingredients
- 1 small or half medium daikon (white radish)
- 2 carrots
- 1 cup water
- ¼ cup white granulated sugar
- 1 tablespoon salt
- ½ cup rice wine vinegar
- Sliced chilli, optional
Instructions
- First, sterilise your jars. Wash jars and metal lids in hot, soapy water. Rinse thoroughly. Boil in a large pot of water for 10-15 minutes. Remove with tongs. Dry upside down on a clean towel or in a low oven (about 120°C/250°F) for 10-15 minutes until completely dry. Remove carefully with oven mits or a tea towel as the glass is very hot.
- Peel and julienne the daikon and carrots (cut into thin strips like matchsticks).
- Combine the water, sugar, salt and rice wine vinegar in a jug and stir to combine until the sugar and salt have dissolved.
- Pack the vegetable matchsticks as vertically as possible into your prepared jars and top up with the pickling liquid. Optionally, you can add a few slices of chilli into the jars if you’d like a spicier version.
- Seal the jars and set aside in the fridge for at least 30 minutes before using, but they are best after 24-48 hours.
- Keep refrigerated and use within about 2 weeks.