Daikon and Carrot Pickle
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large carrot, peeled and cut into thick matchsticks
- 1pound daikon radishes, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
- 1teaspoon salt
- 2teaspoons plus ½ cup sugar
- 1¼cups distilled white vinegar
Nutritional analysis per serving (4 servings)
144 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 30 grams sugars; 1 gram protein; 542 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about ¼ of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl, or transfer to a glass container for longer storage.
- Step 2
In a bowl, combine ½ cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour before eating, or refrigerate for up to 4 weeks. Remove vegetables from liquid before using in banh mi.
Private Notes
Comments
This is also very good if you add some hot peppers in the jar with the veggies, as it makes them spicy and perfect for sandwiches
Delicious and refreshing with a heavy Chinese meal. Tastes like the complimentary appetizer at our favorite Hong Kong restaurant. Next time will try with a couple dried red chilies.
Made w daikon and regular radishes as well as cider vinegar. Cider vinegar is too harsh for this but I was out of rice vinegar. Def squeeze water out, these pickles stayed crisp for a week
Wonderful recipe! I make Andrea Nguyen’s Bánh Mí roll recipe every week or so and we make these sandwiches 2-3 times a week. I keep several jars of pickled daikon,carrots, cucumbers and scallions in my fridge. We use way a lot fresh cilantro, basil, mint, scallions and pickled carrots and daikon cucumbers. I am starting to grow the herbs and veggies indoors this fall in my Aerogarden this winter and am loving using them. I also substitute amino acids for the soy sauce as I prefer it’s flavor.
I've been going crazy making banh mi, and this quick pickling method just upped the ante. In addition to a great banh mi bread recipe (the bread is crucial), these pickled veggies + Maggi sauce, butter, mayo, jalapeno, cucumber and cilantro + whatever protein you fancy takes it to another level. (I did a quick fish sauce / garlic / sugar / lime marinated chicken that caramelizes when sauteed on high heat.) If I add paté, as an authentic banh mi often has, I might expire from deliciousness.
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