Vietnamese Pickled Carrots and Daikon

Ingredients

• 1 kg Carrots (Peeled and shredded into thin strips)
• 1 kg Daikon (Peeled and shredded into thin strips)
• Salt (A little, to draw out moisture from the vegetables)
• Sugar (A little, to draw out moisture from the vegetables)
• 600 ml Water
• 300 g Sugar (For the marinade)
• 15 g Salt (For the marinade; the video says “a little,” while the written amount specifies 15 to 18 g)
• 400 ml 5% white vinegar

Steps

1. 1

   Peel the carrots and daikon, then wash them thoroughly under running water.

2. 2

   Shred the vegetables into thin strips.

3. 3

   Add a little salt and sugar to the vegetables, then mix well to coat them.

4. 4

   Let them rest for 30 minutes so they release their moisture.

5. 5

   Gently squeeze the vegetables to remove excess water.

6. 6

   In a saucepan, heat 600 ml of water with 300 g of sugar and 15 to 18 g of salt.

7. 7

   Add 400 ml of 5% white vinegar.

8. 8

   Bring everything to a boil, then turn off the heat.

9. 9

   Let the marinade cool completely.

10. 10

    Place the vegetables in a large clean jar.

11. 11

    Once the marinade has cooled completely, slowly pour it over the vegetables.

12. 12

    Seal the jar tightly and refrigerate for 24 hours.

13. 13

    Serve the crunchy, tangy pickles with bò bún, bánh mì, or a bowl of rice.

Notes

The written amount of salt for the marinade is 15 to 18 g; a practical value of 15 g is listed here without omitting the other amount from the note. The amount of salt and sugar used to draw moisture from the vegetables is not specified.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• pickles
• marinade
• refrigerated
• Vietnamese cuisine