I made these Vietnamese pickled vegetables to take to a family gathering and they were a great hit. Very easy to make but you might have trouble finding daikon (Chinese white radish) unless you go to a specialty store with more Asian products. Great as a snack on the side or as a topping on a sandwich (especially a Vietnamese banh mi sandwich, which I will have to try making soon!).
1/4 lb. cucumber, julienned
1 lb. daikon (Chinese white radish), peeled and julienned
1 lb. carrots, peeled and julienned
2 tsp. kosher or sea salt
1 cup unseasoned rice vinegar
1 cup sugar
1 cup water
1. Pat the vegetables dry so they don’t dilute the pickling liquid with excess water.
2. Combine the vinegar, salt, sugar, and water together until the sugar dissolves.
3. Place the vegetables in a jar large enough to fit them all and pour the pickling liquid into the jar so that all the vegetables are submerged.
4. Store them sealed in the jar in the fridge for 5 days.
So the recipe says to let them pickle for 5 days. I made 2 batches, one was pickled for 24 hours, one was pickled for 5 days. I preferred the 24 hour pickle. Up to you! Try the different time lengths out. I found that they got sweeter with the 5 day pickle and I already found the 24 hour pickle on the sweet side. Next time I make these, I’ll probably use less sugar.
The recipe that I found, only said daikon. Well, when I went to my local Asian supermarket (T&T), I looked for daikon for a very long time. I gave up, pulled out my phone, and googled it. It’s also known as Chinese white radish. And where was I standing? Right next to the Chinese white radish. It basically looks like a large, thick white carrot. I figured I should share this knowledge to save you some time and frustration.
Easiest way to julienned the daikon and carrot is with a mandolin. This time, I actually used my knife skills and did it by hand. Just make sure that your vegetables are similar in thickness and height (and that they aren’t taller than your jar!).