Do you crave a vibrant and refreshing addition to your meals? Look no further than this simple recipe for easy Vietnamese pickled daikon and carrots, a staple condiment that adds a delightful crunch and tangy sweetness to any dish. This quick-pickling method yields perfectly balanced flavors in just a few hours, making it a fantastic last-minute side or an essential component for banh mi sandwiches, spring rolls, or even a simple bowl of pho. The bright orange and white hues are as appealing as the taste, adding a pop of color to your plate.
This recipe utilizes readily available ingredients and a straightforward process, perfect for both experienced cooks and beginners alike. The perfectly balanced flavors of sweet, sour, and spicy will leave you wanting more. Ready to learn how to make this delicious and versatile condiment? Let's dive into the step-by-step instructions!
Tools Needed
- Knife
- Container
- Large Bowl
Ingredients
- Carrots: 2 medium
- Daikon: 1/2
- Sugar: 1 tablespoon
- Salt: 1/2 tablespoon
- Water: 3 cups (warm)
- Rice Vinegar: 5 tablespoons
- Sliced Thai Chili: 4 (optional)
Step-by-Step Instructions
Step 1. Prepare the Daikon and Carrots
- Cut the carrots and daikon in half, then make matchsticks.
- Add 1 tablespoon of sugar and mix the daikon and carrots together for about 2 minutes.
- Add 1/2 tablespoon of salt and mix for another minute.
- Let the daikon and carrots sit for about 5 minutes, or until you can bend them easily. Wash and shake off excess water, pressing down to remove more.
Step 2. Make the Pickling Liquid
- In a large bowl, add 3 cups of warm water, 4 tablespoons of sugar, and 5 tablespoons of rice vinegar. Mix until sugar dissolves.
- Add 4 sliced Thai chilies (optional).
Step 3. Combine and Pickle
- Place the carrots and daikon in a container.
- Pour the water mixture over the carrots and daikon, pressing down to submerge everything.
Step 4. Refrigerate
- Store in the refrigerator for 2-3 days.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- Pickled daikon and carrots can be kept in the fridge for up to 1 month.
- This makes a great side dish or can be enjoyed with your meal.
Nutrition
- N/A
FAQs
1. How long does it take to make pickled daikon and carrots?
The pickling process itself is quick – about 10-15 minutes prep time. However, you need at least 2-4 hours for the flavors to properly develop in the refrigerator. For best results, pickle overnight.
2. Can I use other vegetables besides daikon and carrots?
Yes! You can experiment with other firm vegetables like turnips, radishes, or even cucumbers. Just be sure to adjust the pickling time accordingly; softer vegetables will pickle faster.
3. How long can I store the pickled daikon and carrots?
Stored properly in an airtight container in the refrigerator, your pickled daikon and carrots should last for about 1-2 weeks. Make sure the vegetables are fully submerged in the brine to prevent spoilage.
This easy Vietnamese pickled daikon and carrot recipe is a versatile and delicious addition to your culinary repertoire. Enjoy the satisfying crunch and tangy flavor as a vibrant side dish or key ingredient in your favorite Vietnamese dishes. Now go forth and pickle!