IE 11 is not supported. For an optimal experience visit our site on another browser.

Vietnamese-Style Carrot and Daikon Radish Pickles (Banh Mi Pickles)

SERVINGS
3 cups
RATE THIS RECIPE
(6)
Carrot and daikon pickles (banh mi pickles)
Lauren Salkeld
SERVINGS
3 cups
RATE THIS RECIPE
(6)

Ingredients

  • 1 medium daikon
  • 1 large carrot
  • 1 teaspoon salt
  • 3/4 cup sugar
  • 1 cup rice vinegar
  • 1 cup water
  • Chef notes

    Known as do chua, these Vietnamese pickles lend crisp, crunchy texture to banh mi sandwiches, but can also be eaten with rice or noodles.

    Preparation

    In a medium bowl, combine the carrot and daikon. Add the salt and 2 teaspoons of the sugar and massage into the vegetables until the daikon is flexible enough to bend in half without snapping (the opposite ends should touch), 2-3 minutes. Rinse the carrot and daikon under cold, running water, then drain and pat dry. Place the daikon and carrot in 1 clean glass quart jar or 2 clean glass pint jars.

    Lauren Salkeld

    In a medium bowl, combine the vinegar, water, and the remaining ½ cup sugar and whisk to dissolve the sugar. Pour the brine over the daikon and carrots, leaving about ½ inch of space at the top. Screw on the lid, turn the jar upside down a few times to distribute the brine and refrigerate at least overnight and up to 1 week. If possible, occasionally flip the jar over to mix the brine and vegetables around a bit.