📝 About This Recipe
A cornerstone of Vietnamese cuisine, these vibrant pickles offer the quintessential crunch and acidity needed to balance rich, savory dishes like Bánh Mì or Thit Kho. The marriage of earthy daikon radish and sweet carrot creates a visually stunning confetti of orange and white, preserved in a delicate brine of rice vinegar and sugar. This recipe delivers a bright, tangy profile that cuts through fats and cleanses the palate with every bite.
🥗 Ingredients
The Root Vegetables
- 1 pound Daikon Radish (peeled and sliced into matchsticks)
- 1/2 pound Carrots (peeled and sliced into matchsticks)
- 1 tablespoon Kosher Salt (for drawing out moisture)
- 2 tablespoons Granulated Sugar (for the initial vegetable massage)
The Pickling Brine
- 1.25 cups Rice Vinegar (unseasoned for best control of flavor)
- 1 cup Warm Water (filtered water is preferred)
- 1/2 cup Granulated Sugar (adjust slightly for a sweeter pickle)
- 1 teaspoon Sea Salt (fine grain)
Optional Aromatics
- 2 cloves Garlic (thinly sliced)
- 1-2 pieces Thai Bird's Eye Chili (split lengthwise for a hint of heat)
👨🍳 Instructions
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1
Prepare your vegetables by peeling the daikon and carrots. Slice them into uniform matchsticks (julienne), roughly 3 inches long and 1/8 inch thick. For a more decorative look, you can use a crinkle cutter.
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2
Place the sliced vegetables into a large mixing bowl. Sprinkle over the 1 tablespoon of kosher salt and 2 tablespoons of sugar.
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3
Using clean hands, massage the salt and sugar into the vegetables for about 3 minutes. You will notice the vegetables becoming limp and a pool of liquid forming at the bottom of the bowl.
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4
Continue to gently squeeze the vegetables until they are flexible enough that the ends of a daikon matchstick can touch without snapping.
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5
Transfer the vegetables to a colander and rinse thoroughly under cold running water to remove the excess salt and sugar. This prevents the pickles from being overly salty.
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6
Drain the vegetables well and press down on them to remove as much excess water as possible. For the best crunch, you can spin them in a salad spinner or pat them dry with a clean kitchen towel.
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7
In a medium pitcher or bowl, combine the rice vinegar, warm water, 1/2 cup sugar, and 1 teaspoon of sea salt. Stir vigorously until the sugar and salt have completely dissolved.
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8
Pack the rinsed and dried vegetables into a clean 1-quart glass jar. If using garlic slices or chilies, tuck them in between the layers of vegetables as you pack the jar.
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9
Pour the pickling brine over the vegetables, ensuring they are completely submerged. Leave about half an inch of headspace at the top of the jar.
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10
Wipe the rim of the jar clean and seal with a non-reactive lid. Let the jar sit at room temperature for at least 1 hour to allow the flavors to begin developing.
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11
Transfer the jar to the refrigerator. While they can be eaten after an hour, the flavor is significantly better after 24 hours of pickling.
💡 Chef's Tips
For the best texture, always hand-cut the vegetables; mandolines can sometimes make them too thin, losing that satisfying 'snap.' Don't be alarmed by the smell of the daikon; it has a naturally sulfurous odor when pickled, but it does not affect the delicious taste. If you prefer a more tart pickle, increase the vinegar-to-water ratio slightly. Always use a clean fork when removing pickles from the jar to prevent contamination and extend shelf life. These pickles will stay fresh and crunchy in the refrigerator for up to 4 weeks.
🍽️ Serving Suggestions
Stuff generously into a toasted Bánh Mì baguette with pâté and grilled pork. Serve as a refreshing side dish alongside Vietnamese Shaking Beef (Bò Lúc Lắc). Top your favorite Bun (Rice Vermicelli) bowls for a burst of acidity. Use as a bright garnish for grilled fish or shrimp tacos for a fusion twist. Pair with a crisp, cold Lager or a refreshing Vietnamese Iced Coffee to balance the tang.