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Banh Mi Recipe. Copyright 2016 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Pickled Carrots and Daikon Recipe

Pickled Carrots and Daikon are a common item on a Vietnamese dining table. It's an easy pickle that keeps for a couple of weeks.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Condiment
Cuisine: Vietnamese
Servings: 1 cup
Calories: 310kcal
Author: Terence Carter


  • 100 grams of carrots
  • 80 grams of daikon radish
  • 100 ml of rice vinegar
  • 1/4 cup of sugar
  • 1 teaspoon of salt


  • Slice the carrot and radish into thin batons.
  • Place the batons into a clean pickling jar.
  • Combine the vinegar, sugar, salt and 125 ml of water in a saucepan over medium-low heat.
  • Stir until the sugar has dissolved completely.
  • Leave to cool and then pour into the pickling jar.
  • Leave to combine for at least a couple of hours before using.
  • Store in the refrigerator and use within two weeks.


Serving: 1g | Calories: 310kcal | Carbohydrates: 62.6g | Protein: 2.2g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2408mg | Fiber: 3.9g | Sugar: 56.3g