This Vietnamese Pickled Daikon Radish and Carrots is a quick pickle recipe that’s not only savory and crunchy, but perfect on sandwiches and salads. Try it mixed into slaw, stirred into noodle salads, served with barbeque meats, rolled into spring rolls or added to a bahn mi sandwich.
In my personal experience, and as America’s Test Kitchen, “Fool Proof Preserving” cookbook recipe notes, this recipe will not have a long shelf life and will become bitter after 1 day. My recommendation is to only make an amount you believe will be eaten within 1 day, while utilizing it’s yield in a couple different recipes.
- 8 oz or 1 daikon radish, peeled and cut into 2 inch matchsticks
- 1 carrot, peeled and cut into 2 inch matchsticks
- ½ tsp. grated lime zest
- ¼ cup bottle lime juice
- 1-1/2 tsp. fish sauce
- 1-1/2 tsp. granulated sugar
- ¼ tsp. canning and pickling salt such as Morton's
- 1 jalapeno thinly sliced
- 2 tbsp. cilantro minced
- Combine all ingredients in a bowl and cover.
- Let sit at room temperature for 1 hour.
- Drain vegetables in a colander and serve.
- If adding jalapeno, combine with all ingredients.
- If adding cilantro, add after draining vegetables.