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Vietnamese Salt–Pickled Daikon and Carrots

Salt Pickled Daikon and Carrots




Thomas J. Story
 ⅓ cup granulated sugar
 ¼ cup plus 3 Tbsp. white vinegar
 2 ½ tsp Red Boat Salt or kosher salt
 ⅔ lb daikon, peeled and sliced into 4-inch-long ribbons
 ¼ lb carrots, peeled and sliced into 4-inch-long matchsticks
 ¼ lb onions, thinly sliced
1

In a medium saucepan, combine sugar, vinegar, 1/3 cup water, and salt. Bring the brine to a boil, then take the pot off the heat and let cool 10 minutes.

2

After 10 minutes, add the vegetables into the slightly cooled brine. The daikon and carrots will start to soften within 5 minutes; at that point, gently mix the vegetables.

3

Transfer the vegetables and their brine into a jar. The pickles are ready to eat in an hour, but the flavor will improve the longer they sit.

Nutrition Facts

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Serving size