Daikon and Carrot Pickles

Hannedore sent some fresh daikon from one of their suppliers. Too much for soups and hotpots, so I am going to pickle them. Vietnamese style. I loved these pickles ever since I had them on the streets of Ho Chi Minh City and I make sure there is always a jar or two in the refrigerator. They are really versatile and you could use them in Asian salads, with grilled meats, sandwiches and, off course, on your Banh Mi. Here is how I make them:


  • 100 grams carrot, peeled and cut into matchsticks
  • 500 grams daikon, peeled and cut into matchsticks
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • ½ cup sugar
  • 1 ¼ cups white vinegar
  • 1 cup luke warm water
Daikon and Carrot Pickles
1. Peel the carrots and the daikon and slice into thin matchsticks. Put in a bowl and sprinkle with salt and 2 teaspoons sugar. Let it stand for 5 mins. Thereafter, massage the vegetables with your hands for 3 to 5 minutes to get as much water from them as possible. Drain under cold water and let them rest in a colander in your sink to dry. Remove from colander and squeeze till completely dry.
2. In a bowl, combine the rest of the sugar, the vinegar and the water. Stir till the sugar has dissolved. Put the vegetables into a canning jar and pour the brine over. Make sure all the vegetables are covered. Cover the jar tightly with its lid and let stand for at least an hour before using. Keep it in the fridge and use as needed. It should keep for a few weeks. The daikon might begin to smell funky after a short while. This does not mean that your pickles are off. Just remove the lid and let it stand in a well ventilated place until the smell disappears. Then close the jar and return to the fridge.

3 Comments Add yours

  1. Jana says:

    Lovely photo 😉

  2. Lucky you, sounds good.
    I’ve never pickled carrots or daikons before but this is making me want to give it a shot. I always wonder what the best preparation is for daikons – this just may be it.

    1. Please let me know if you do make these.

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