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Pickled Carrots and Daikon

Pickled Carrots and Daikon

By Courtney HillJune 8, 2020

  • Makes
    2 Cups
  • Cook Time
    30 minutes

These quick pickles, called đồ chua, probably are best known as a component in bánh mì, or Vietnamese sandwiches. They add bright color and flavor as well as crunch.

Ingredients
  • ⅔

    cup unseasoned rice vinegar

  • 2

    tablespoons white sugar

  • Kosher salt

  • 2

    medium carrots, peeled

  • 8

    ounces daikon, peeled

In a medium bowl, combine the vinegar, sugar, 2 teaspoons salt and ⅓ cup water. Stir until the sugar and salt dissolve. Cut the carrots and daikon crosswise into 1½- to 2-inch sections. Cut each piece lengthwise into thin planks, then cut the planks into slender sticks. Stir the vegetables into the vinegar mixture. Cover and let stand at room temperature for 20 minutes or refrigerate up to 1 week.

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