For Megan’s birthday this year, she wanted to have Banh Mi sandwiches at lunch. A key ingredient in these sandwiches are pickled carrot and daikon, so I had to try my luck with Vietnamese Pickles. I’m pretty happy with the results, and the leftovers made a great addition to our salads in the following days.
2 medium size carrots
1 small daikon
4 teaspoon sugar (1)
2 teaspoon sea salt (1)
1 cup white vinegar
1 cup water
1/2 cup sugar (2)
1 teaspoon sea salt (2)
1. Slice carrots and daikon to matchsticks, roughly 2″ x 1/4″ x 1/4″.
2. Place cut carrots and daikon in a bowl, sprinkle with sugar (1) and salt (1), and let sit at room temperature for 20-30 minutes.
3. Rinse daikon and carrot mixture well, drain excess water, and set aside in a heatproof bowl.
4. Meanwhile, heat up water, vinegar, sugar (2) and salt (2) to dissolve the sugar and salt.
5. Pour vinegar mixture over daikon and carrot to cover.
6. Transfer daikon and carrot pickles to a container.
7. Refrigerate at least 2 hours or until ready to use.
Note: Shelf life will vary depending on the vegetable, but in our experience this will keep without issue for at least several weeks in the fridge.