Vietnamese Pickled Carrots and Daikon
This is a staple condiment that relies on patience rather than complexity. When done right, the daikon loses its pungent bite and the carrots take on a vibrant, translucent glow.
Consistency is your primary goal.
Cut your matchsticks to roughly the same size so they cure at the same rate and hold their snap. A dull knife will bruise the edges, so sharpen your blade before you start.
- chef's knife
- mandoline (optional)
- mixing bowl
- clean glass jars with lids
What goes in.
- 1 lbdaikon radish, peeled and cut into matchsticks
- 1 lbcarrots, peeled and cut into matchsticks
- 1 tbspkosher salt
- 2 tbspgranulated sugar (plus more to taste)
- 1.5 cupswhite vinegar
- 1 cupwarm water
Toss and sweat the vegetables
Tossing the matchsticks with salt and sugar and letting them sit for 15 minutes draws out excess moisture. This ensures the vegetables don't water down your brine and allows them to absorb the vinegar more effectively.
The method.
Prepare the vegetables
Cut your daikon and carrots into 2-inch long matchsticks, about 1/4 inch thick. Aim for uniformity.
The salt draw
Place the vegetables in a bowl, add the salt and 1 tablespoon of sugar. Massage gently with your hands for one minute. Let sit for 15 minutes, then drain the liquid that has pooled at the bottom.
Prepare the brine
Whisk the remaining sugar, vinegar, and warm water until the sugar is completely dissolved. Taste; it should be sharp and noticeably sweet.
Pack and steep
Pack the drained vegetables into clean glass jars. Pour the brine over them until fully submerged. Seal and refrigerate for at least one hour before serving.
Other turns to take.
Spiced
Add a few slices of fresh bird's eye chili or a teaspoon of black peppercorns to the jar for heat.
Aromatic
Include a clove of smashed garlic or a thin slice of ginger in the brine for a deeper profile.
When it doesn't go to plan.
If you are using a mandoline, use the julienne blade attachment for perfectly even results.
These will keep in the refrigerator for up to three weeks, though the texture is best within the first seven days.
Do not rinse the vegetables after the salt draw; the leftover salt provides the necessary seasoning for the brine.
The ones that keep coming up.
Can I use apple cider vinegar?
You can, but it will change the color of the daikon to a dull tan and add a fermented fruit note. Use white vinegar for the classic, sharp, clean profile.
Why are my pickles soft?
If the vegetables are sliced too thin or left in the brine for too long, they lose their crunch. Keep the pieces substantial.
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