Recipe video above. If you've been to Vietnam or Vietnamese restaurants, you've probably seen these pickles which are commonly served alongside grilled meats, on noodle bowls (like lemongrass chicken, pork and meatballs) and stuffed generously in Banh Mi! Keeps for 2 months in the fridge - keep the vegetables submerged in the liquid in airtight jars or containers. Excellent with all sorts of Vietnamese food.
Prep time: PT15M
Rating
5 stars (8 reviews)
Keywords
pickled vegetables
Ingredients
2 medium carrots (, peeled cut into 3mm / 1/10" batons (Note 1))
1/2 large daikon (white radish) (, peeled, cut the same as carrots (Note 1))
1 1/2 cups boiling water
1/2 cup white sugar
4 tsp cooking / kosher salt
3/4 cup rice wine vinegar ((sub apple cider vinegar))
Categories
pickles
Cuisine
Vietnamese
Steps
Pickle - In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon - they should just about be covered.
2 hours - Leave for 2 hours until the vegetables are slightly floppy.
Using - Drain well to use, or just take out what you need (no liquid, just the vegetables).
Storing - The vegetables will keep in the fridge for 2 months, in the pickling liquid. Use airtight glass containers or jars (not plastic).
Nutitrion
Serving Size: 1 serving
Calories: 624 kcal
Carbohydrates: 46 g
Protein: 38 g
Fat: 31 g
Saturated Fat: 10 g
Trans Fat: 0.4 g
Cholesterol: 142 mg
Sodium: 1474 mg
Sugar: 12 g
Unsaturated Fat: 18 g
Reviews
Sylvain Lagace on 2025-11-18 (5 stars): I've made this recipe today and it's incredibly easy and tasty, I cheated a bit as I used a mandoline to cut the daikon and the carrots and since I enjoy spicy food, I added 3 whole birds eye chilies, This may become my go to pickle when I eat fried rice
Elizabeth S on 2025-11-04 (5 stars): My family loved this recipe! I am growing a kind of mini daikon radish in my garden this year, but I have only ever eaten daikon radishes in restaurants. This was an easy way to test out the new radishes, and it turned out delicious.
farra najeeha on 2025-03-03 (5 stars): thank you for your sharing! Lol
Cathryn on 2024-10-23 (5 stars): Love this recipe - balance is just right & the crispness of daikon and carrots is perfect. I make small batches so mine don't last in the fridge to test the 2-month timeline.
Delphia on 2024-06-01 (5 stars): Easy, a firm favourite in our house. Makes 1 large & 1 medium jar which I give to my folks. Dad will sit & eat the lot if he could! I use on rolls for lunches, drain a couple of TBSP & add a little finely shredded cabbage & grated cheese with shredded chicken. Stays fresh & doesn't make the rolls soggy. :)
Beverly on 2024-05-13 (5 stars): I've always enjoyed the pickled veggies at Vietnamese restaurants, and tried this recipe with sliced mini-cucumbers. Yummy! I can't stop eating them.
Ella on 2024-05-07 (5 stars): This recipe also goes really well as a sambal in Indian cuisine.
Ali B on 2024-05-05 (5 stars): Thank you for the stand alone Vietnamese pickle recipe, no more searching around in your other posts! So fast and fabulous, especially love it freshly made but also keeps so well.
