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My pickled carrots and daikon are the zesty upgrade your meals didn’t know they needed! Made with rice vinegar, they’re a little sweeter and less sharp than typical pickled veggies.
A Reader’s Review
Mmm, mmm, mmm… So, so good!
Why These Carrots Will Brighten Up Your Plate
- Quick & Easy: These Vietnamese Pickled Carrots come together in just 15 minutes with simple ingredients. No canning skills required!
- Flavor Boosters: A splash of tangy, sweet crunch adds instant flavor to tacos, burgers, rice bowls, Bahn Mi sandwiches, and even scrambled eggs.
- Perfect Texture: Crisp and vibrant, these carrots stay crunchy and deliver a satisfying bite every time.
Ingredients Needed
- Daikon Radish: You can leave out the radish if you can’t find one, but they really add to the overall flavor of this pickling mixture.
- Pickle Different Veggies: You can mix in any veggies you like, peppers, cucumbers, or red and yellow onions for extra flavor.
- Add Seasonings: Just like you would with quick pickles, you can add different flavors to your brine. Try peppercorns, garlic cloves, or ginger to give the carrots a different flavor.
- Use a Mandoline: To get the most evenly julienned vegetables, I used a mandoline with a julienne attachment.
How to Make Pickled Carrots
Be sure to have a few jars ready to go for these pickled carrots. Start by packing the carrots into the jar, then carefully pour the hot brine over the top. I like using mason jars, but any glass container with a tight-fitting lid will work just fine.
- Cut Veggies: Peel and finely julienne the carrots and daikon radish by cutting them into very thin, uniform strips, resembling matchsticks, then stuff them into a few mason jars or any airtight container.
- Boil Brine: In a large pot, add the water, white vinegar, rice vinegar, granulated sugar, and salt. Stir to combine and then bring the mixture to a boil. Remove the liquid from the heat and then pour it over the prepared carrots and daikon in the jars.
- Bottle Your Pickles: Allow the liquid to cool to room temperature before placing the lids on the containers. Store in the fridge for up to two months! You can use pickled carrots right away or allow them to chill in the fridge before enjoying.
Storing Pickled Carrots
These last for about 2 months in your fridge, so you can make a double or triple batch at a time. You won’t regret it once you try them. Here is how to store leftovers.
- In the Refrigerator: Once the liquid has cooled, place the lids on your jars and store them in the fridge for up to 2 months.
- In the Freezer: I don’t recommend freezing this recipe.
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Pickled Carrots and Daikon
Ingredients
- 2 large carrots
- 1 daikon radish
- 2 cups rice wine vinegar
- 1 cup water
- 1 cup white vinegar
- ½ cup granulated sugar
- 1 tablespoon salt
Instructions
- Peel and finely julienne 2 large carrots and 1 daikon radish by cutting them into thin, uniform strips, resembling matchsticks. Stuff them into a few mason jars or any airtight container.
- In a large pot, combine 1 cup water, 1 cup white vinegar, 2 cups rice wine vinegar, ½ cup granulated sugar, and 1 tablespoon salt. Stir to combine and bring the mixture to a boil. Remove the liquid from the heat and pour it over the prepared carrots and daikon in the jars.
- Allow the liquid to cool to room temperature before placing the lids on the containers. Store in the fridge for up to one month! You can use them immediately or allow them to chill in the fridge before enjoying.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Use Pickled Carrots
Mmm, mmm, mmm… So, so good!
good choice of ingredients to pickle, wouldn’t have thought of it, thank you!