Carrot-Daikon Pickle

Banner Image: 
Carrot-Daikon Pickle


SourceAdapted from Into the Vietnamese Kitchen, by Andrea Nguyen
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


A sweet and tangy Vietnamese pickle that's great on sandwiches, such as the Bánh Mì Sandwich.


1 pound
1 pound
1 teaspoon
2 teaspoons
1 1/4 cup
white vinegar
1 cup
water (lukewarm)


Place the carrot and daikon in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.

To make the brine, in a bowl, combine the remaining 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks.