Vietnamese Pickles

  • 225 g carrots, julienned
  • 225 g daikon radish, julienned
  • 4 cups water, warm enough to dissolve the sugar
  • 3 tablespoons sugar
  • 2 tablespoons salt, or 1½ tablespoons sea salt.
  • 1/2 - 3/4 cup distilled white vinegar / rice vinegar.
Vietnamese Pickle Vietnamese Pickle Vietnamese Pickle

Method:

  1. Prep carrots and daikon, set aside.
  2. In a large pitcher or bowl, mix water, vinegar and salt until everything is dissolved and combined well.
  3. Place carrots and daikon in a clean sterile jar.
  4. Fill with vinegar mixture until carrots and daikon are completely covered in liquid.
  5. Cover jars and set in the refrigerator to pickle for at least overnight. Our ideal timing is to let the pickles sit for 3 days before eating. Pickles can last for about 3 weeks in the fridge.