Vietnamese Pickled Vegetables

This is the kind of recipe that changes everything once you have it in your back pocket. These quick pickles take 10 minutes to make and keep in the fridge for weeks, ready to brighten up sandwiches, rice bowls, or anything that needs a hit of tangy crunch.

The technique is dead simple, but the impact is huge. Sweet, sour, and crisp, they cut through rich foods like nothing else and add that essential Vietnamese flavor profile to whatever you're making.

Ingredients

🥕 2 large carrots, julienned
⚪ 1 large daikon radish, julienned
🧂 2 tsp salt
🍯 2 tbsp sugar
🍶 ½ cup rice vinegar
💧 ½ cup warm water

Instructions

Prep the vegetables. Cut carrots and daikon into thin matchsticks—about 2-3 inches long and ⅛ inch thick. A mandoline makes this super easy, but a sharp knife works fine too.

Salt and drain. Toss the cut vegetables with salt in a colander. Let them sit for 15 minutes to draw out excess water, then rinse and squeeze gently with your hands to remove as much liquid as possible.

Make the brine. Whisk together sugar, vinegar, and warm water until the sugar dissolves completely.

Pickle time. Pack the drained vegetables into a clean jar and pour the brine over them. They should be completely submerged. Let them sit at room temperature for 30 minutes, then refrigerate.

Notes

They're ready to eat after an hour but get better after a day. Keep refrigerated for up to 3 weeks—though they rarely last that long once you start using them.

The 1:1 ratio of carrots to daikon is traditional, but adjust to your taste. Some people like more carrots for sweetness, others prefer extra daikon for that peppery bite.