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Vietnamese Pickled Carrots and Daikon

A vibrant and crunchy pickled vegetable dish that adds a sweet and tangy flavor to any meal.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: condiment, Side Dish
Cuisine: Vietnamese
Calories: 50
Ingredients Method Notes

Ingredients
  

For the Pickling Brine
  • 1 cup water use filtered water for the best flavor
  • 1 cup rice vinegar provides a mild sweetness
  • ½ cup sugar adjust to taste
  • 1 teaspoon salt enhances flavor
For the Vegetables
  • 2 large carrots julienne or thinly slice
  • 1 medium daikon radish can substitute with regular radish
Optional Add-ins
  • garlic cloves infuse with aromatic depth
  • chili peppers add heat if desired

Method
 

Prepare the Vegetables
  1. Peel and julienne the carrots and daikon radish into thin, uniform strips.
Combine the Brine
  1. In a small saucepan, mix together water, rice vinegar, sugar, and salt. Heat gently over medium until the sugar dissolves completely.
Pack the Jars
  1. Layer the julienned carrots and daikon into a clean glass jar, pressing down gently.
Pour the Brine
  1. Carefully pour the warm brine over the packed vegetables until fully submerged.
Cool & Refrigerate
  1. Allow the jar to cool to room temperature before sealing tightly. Refrigerate for at least 24 hours for optimal flavor.

Notes

Serve with fresh cilantro or sliced jalapeños for an added kick.