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

Carrot and daikon pickles (banh mi pickles)
Lauren Salkeld
3 cups


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


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.

How to make banh mi pickles
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.